Spicy Red Chili Garlic Paste Recipe – Authentic Indian Condiment

Last Updated on 2 months by Neha Deshmukh

Spicy Red Chili Garlic Paste Recipe – Authentic Indian Condiment

Hey everyone! If you’re anything like me, you love a good kick of spice with your meals. And honestly, nothing beats having a vibrant, homemade chili garlic paste on hand. It’s a total game-changer, adding a burst of flavour to everything from curries to stir-fries. I first made this when I moved away from home and desperately missed my mom’s cooking – this paste was the closest I could get to recreating those flavours! Let’s get into it, shall we?

Why You’ll Love This Recipe

This spicy red chili garlic paste is seriously addictive. It’s so much fresher and more flavourful than anything you can buy in a jar. Plus, you control the heat level – perfect for tailoring it to your preference. It’s incredibly versatile, and honestly, once you make it once, you’ll wonder how you ever lived without it. It takes just 20 minutes to make, and the results are so worth it.

Ingredients

Here’s what you’ll need to whip up a batch of this fiery goodness:

• 9-10 Fresh Thick Red Chilies (big)
• 15 Garlic cloves
• 12-15 tablespoons Sugar
• 3 tablespoons Lemon juice
• 1 teaspoon Salt

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Red Chilies: I prefer using Byadagi chilies for their vibrant colour and moderate heat. They give a beautiful red hue to the paste. However, you can experiment! Kashmiri chilies are milder and add a lovely colour, while Guntur chilies pack a serious punch. Different regions in India use different varieties – feel free to explore what’s available to you.
• Garlic: Fresh garlic is essential here. Don’t even think about using the pre-minced stuff! The flavour just isn’t the same. I always peel and use the largest, plumpest cloves I can find.
• Lemon Juice: Lemon juice adds a lovely tanginess that balances the heat. You can substitute with lime juice if you prefer, or even a splash of vinegar (we’ll get to that later for storage!). Other acids like tamarind paste aren’t traditionally used in this recipe, but feel free to experiment.
• Sugar: Don’t be scared by the amount of sugar! It’s crucial for balancing the spice and creating a smooth paste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and deseed the red chilies. I like to leave some seeds in if I want extra heat, but you can remove them all for a milder paste. Chop them into medium-sized pieces.
2. Next, pop the chilies, garlic cloves, sugar, lemon juice, and salt into a blender.
3. Blend everything into a coarse paste. The key here is not to over-blend. You want some texture, not a completely smooth puree.
4. Now, pour the paste into a pan and simmer it on medium heat. Stir frequently – you don’t want it to stick to the bottom!
5. Keep simmering for about 10-15 minutes, or until the mixture thickens slightly. Taste and adjust the sugar if needed. It should be spicy, tangy, and slightly sweet.
6. Let the paste cool completely before transferring it to a clean, dry glass jar. This is important to prevent condensation.
7. Finally, add 1 tablespoon of vinegar to the jar for long-term storage.

Expert Tips

Here are a few things I’ve learned over the years:

• Taste as you go: Seriously, don’t be afraid to adjust the sugar and salt to your liking.
• Don’t over-blend: A coarse texture is what you’re after.
• Stir, stir, stir: Prevent sticking by stirring frequently while simmering.
• Use a good quality blender: This will make the process much easier.

Variations

Want to customize this paste? Here are a few ideas:

• Spice Level Adjustments: Remove more seeds from the chilies for a milder paste, or add a pinch of cayenne pepper for extra heat.
• Using Different Chili Varieties: As mentioned before, experiment with different types of red chilies!
• Making a Larger Batch: Double or triple the recipe if you want to make a bigger batch. It freezes beautifully (see FAQs). My friend, Priya, always makes a huge batch to gift to family and friends!
• Oil-Based Paste Variation: After the paste has cooled, blend in 2-3 tablespoons of neutral oil (like sunflower or canola) for a smoother, more spreadable consistency.

Serving Suggestions

Okay, this is where the fun begins! This paste is incredibly versatile. Here are a few of my favourite ways to use it:

• Stir-fries
• Curries
• Marinades for chicken, fish, or vegetables
• As a condiment with rice and dal
• Mixed with yogurt for a spicy dip

Storage Instructions

This paste will keep in the refrigerator for up to 10 days without vinegar. However, adding 1 tablespoon of vinegar will extend its shelf life to up to 1 year! Just make sure to store it in an airtight glass jar.

FAQs

Let’s answer some common questions:

• How long does this paste stay fresh without vinegar? About 10 days in the refrigerator.
• Can I use dried red chilies instead of fresh? You can, but you’ll need to rehydrate them first by soaking them in hot water for about 30 minutes. The flavour won’t be quite as vibrant, though.
• What is the best way to adjust the spice level? Remove seeds from the chilies for less heat, or add a pinch of cayenne pepper for more.
• Can this paste be frozen? Absolutely! Freeze in small portions for easy use.
• What dishes is this paste commonly used in? It’s used in countless Indian dishes, including sambar, rasam, and various curries. It’s also fantastic in Chinese-inspired stir-fries!

Enjoy making (and eating!) this delicious spicy red chili garlic paste. Let me know in the comments how it turns out for you!