Spicy Red Chilli Garlic Paste Recipe – Indian Condiment

Last Updated on 2 months by Neha Deshmukh

Spicy Red Chilli Garlic Paste Recipe – Indian Condiment

Hey everyone! If you’re anything like me, you love a good kick of spice with your food. And honestly, nothing elevates a simple meal quite like a vibrant, homemade chilli garlic paste. I first made this years ago, trying to recreate the flavour of my favourite restaurant’s sauces, and I’ve been tweaking it ever since. It’s seriously a game-changer, and I’m so excited to share my recipe with you!

Why You’ll Love This Recipe

This spicy red chilli garlic paste is incredibly versatile. It’s perfect for adding a fiery punch to stir-fries, marinades, dips, or even just a simple bowl of rice. It’s way better than store-bought, fresher tasting, and you control exactly how spicy it is! Plus, making your own feels so satisfying, doesn’t it?

Ingredients

Here’s what you’ll need to whip up a batch of this flavourful paste:

• 100 grams ripe red chillies (about 8-10, depending on size)
• 200 grams garlic (about a whole head)
• 0.5 cup (100g) sugar
• 0.5 cup (120ml) water
• 0.25 cup (60ml) rice vinegar or apple cider vinegar
• 2 tablespoons (30ml) sesame oil
• 1 teaspoon (5g) salt
• 1 teaspoon (5g) corn starch
• 2 tablespoons (30ml) water (for corn starch slurry)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Red Chillies: Varieties and Spice Levels

The type of red chillies you use will dramatically affect the heat. I usually go for Kashmiri chillies for a vibrant colour and moderate spice. But if you like it really hot, feel free to add some bird’s eye chillies or Scotch bonnets! Remember to deseed them if you want to tone down the heat a bit.

Garlic: Choosing the Right Kind

Fresh garlic is key here. Look for firm bulbs with no soft spots. Indian garlic tends to be quite pungent, which I love, but you can use any variety you prefer.

Sesame Oil: Regional Variations & Flavor Profiles

Sesame oil adds a beautiful nutty aroma. In some regions of India, particularly in the South, you’ll find people using gingelly oil (another type of sesame oil) which has an even stronger flavour.

Vinegar: Rice Vinegar vs. Apple Cider Vinegar

Both rice vinegar and apple cider vinegar work well. Rice vinegar has a milder, slightly sweeter flavour, while apple cider vinegar adds a bit more tang. I usually use rice vinegar, but honestly, it’s down to personal preference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and deseed the red chillies (if you’re going for less heat). Peel the garlic cloves.
2. Now, the fun part! Grind the chillies and garlic into a coarse paste. Traditionally, this is done using a sil-batta (grinding stone), but a blender or food processor works just fine – just don’t add any water while grinding.
3. Transfer the paste to a pressure cooker. Add the sugar, water, vinegar, sesame oil, and salt. Give it a good mix.
4. Pressure cook on medium heat for about 10 minutes. Then, let the pressure release naturally – don’t force it!
5. While the paste is cooking, mix the corn starch with 2 tablespoons of water to create a slurry. This will help thicken the paste.
6. Once the pressure has released, open the cooker and add the corn starch slurry. Simmer for 3-4 minutes, stirring constantly, until the paste thickens to your liking.
7. Finally, let the paste cool completely before storing it in clean, dry glass or ceramic jars.

Expert Tips

• Don’t skimp on the sesame oil – it really makes a difference!
• If your paste is too thick, add a little more water. If it’s too thin, simmer for a bit longer.
• Taste and adjust the salt and sugar as needed.

Variations

• Vegan Adaptation: This recipe is already vegan! Just double-check your vinegar to ensure it’s vegan-friendly (some are processed with animal products).
• Spice Level Adjustment: Want it milder? Use fewer chillies or remove the seeds. Want it hotter? Add some extra fiery chillies! My friend, Priya, loves adding a tiny piece of habanero for a real kick.
• Sweetness Level: My grandmother always added a little more sugar, saying it balanced the spice beautifully. Feel free to adjust to your taste.

Festival Adaptations (e.g., use in Diwali snacks)

This paste is amazing during Diwali! I love using it in samosa fillings, adding a spoonful to my chivda (snack mix), or even mixing it into a dip for pakoras. It’s a real crowd-pleaser.

Serving Suggestions

Honestly, the possibilities are endless! Here are a few ideas:

• Stir-fries
• Marinades for chicken, fish, or tofu
• Dips for spring rolls or dumplings
• Mixed with mayonnaise for a spicy aioli
• Added to soups and stews

Storage Duration & Best Practices

This paste will keep in the refrigerator for up to 2 months if stored properly in airtight glass or ceramic jars. Make sure your jars are completely dry before filling them to prevent mould.

FAQs

What is the shelf life of this chilli garlic paste?

It lasts for about 2 months in the fridge, as long as it’s stored in an airtight container.

Can I use a food processor instead of grinding by hand?

Absolutely! A food processor or blender works perfectly fine. Just be careful not to add water while grinding.

How can I adjust the heat level of the paste?

Use fewer chillies, remove the seeds, or use milder varieties like Kashmiri chillies.

What are some dishes where I can use this paste?

Stir-fries, marinades, dips, soups, stews… the list goes on! It’s incredibly versatile.

Is it possible to freeze this paste for longer storage?

Yes, you can! Freeze it in small portions (ice cube trays work great) for up to 6 months.

I really hope you enjoy this recipe as much as I do. Let me know in the comments how it turns out for you, and don’t be afraid to experiment with different chillies and flavours! Happy cooking!