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You are here: Home / Back to Basics / Homemade Chilli Garlic Paste Recipe / How to Make Chilli Garlic Paste at Home

Homemade Chilli Garlic Paste Recipe / How to Make Chilli Garlic Paste at Home

June 2, 2015 By Aarthi 13 Comments

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This is one of the versatile sauce or paste to have on hand. Because it definitely can pack a punch on your dishes. Make yourself a batch of this now, because i have lots of recipes coming up which uses this sauce as its base.


Similar Recipes,

Mayonnaise
Schezwan Sauce
Eggless Mayo
Pasta Sauce
Salted Caramel Sauce
Chocolate Dipping Sauce
Sweet Chilli Sauce

This sauce is very garlicky and very spicy. Which definitely is great..Because you need that in your dishes, specially when you are making mumbai street food recipes..Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 15 mins
Makes : 1.5 cup of paste


Ingredients:

Dry Red Chilli – 40 ( I used half kashmiri red chilli)
Garlic – 20 ( i didn’t peel)
Salt – 3 tblspn


Method:

Bring two cups of water to boil. 

Take chillies in a bowl, pour boiling water over it and leave it aside for 10 mins.

Now drain them.

Take garlic and chillies in a blender and puree them using little of the drained water to a coarse or smooth mix.

Pour that in a bowl, add in salt and mix well.

Pour that in a freezer safe container and freeze.

Use as required.


Notes:

1)Since you are adding salt to the paste, you can easily scoop it even in their frozen stage, So you can use as per you need by scooping the paste using a spoon.

2)This stays good more than a week in fridge and for more than 4 to 6 months in freezer.

CHECK OUT THIS QUICK VIDEO:



Pictorial:
Bring water to a boil
You will need some dry chillies and garlic
take chillies in a bowl
pour over hot water
leave it to soak for 10 mins
now it has soaked
drain the water, reserve the water, you will need them in a min
take garlic in a blender
add in chillies
blend them
now add in the drained chilli water
make it into a smooth paste..
Now to freeze them, take it in a bowl
Add in some salt
mix well..Now pour this in a container and freeze
This is how it looks once frozen

you can easily scoop them when they are frozen too..
It is because of the salt you add
Use this in your recipes..
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Filed Under: Back to Basics, Bombay, Dry Red Chilli, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Anonymous

    June 3, 2015 at 4:02 am

    Hi aarthi,
    How cum u don't peel d garlic. Wen ground does its skin also get ground? it cums in ur mouth while u eat rite?

    Reply
  2. Aarthi

    June 3, 2015 at 12:38 pm

    @Anonymousyes the skin will be ground too.

    Reply
  3. Anonymous

    July 13, 2015 at 5:07 am

    Hi Aarthi
    Is there any reason for not peeling the garlic skin?

    Reply
  4. Aarthi

    July 14, 2015 at 10:23 am

    @Anonymousjust lazyness, you can peel them if you want to

    Reply
  5. Zeba

    November 6, 2015 at 6:54 am

    Once made and frozen, for how many days will this paste stay good?
    Should it be kept in the refrigerator always?

    Reply
  6. Aarthi

    November 6, 2015 at 6:13 pm

    @Zebathey will stay good for 3 months

    Reply
  7. Unknown

    March 22, 2016 at 9:15 pm

    @Aarthi
    Garlic skin is very healthy and can be used with skin in almost any recipe that calls for garlic. i have rarely peeled garlic and use it whole in all my recipes.. rasam is tastier with skin on!

    Reply
  8. Unknown

    July 4, 2016 at 11:51 pm

    Quick way to peel a garlic is to microwave it for about 10 s or fry it a bit on a pan.

    Reply
  9. Anonymous

    January 25, 2017 at 11:58 am

    Any reason for leaving d chili stem on before grinding

    Reply
    • Aarthi

      February 12, 2017 at 6:24 am

      no reason. i always use like that

      Reply
  10. Rumaiya

    February 9, 2017 at 10:14 am

    Hi … could u tell me wat r t other recepies v can do wit chill garlic paste

    Reply
    • Aarthi

      February 12, 2017 at 6:23 am

      u can add it to any indo chinese dishes to poriyal and stir fry,

      Reply

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Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! More About Me…

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