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

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    you can easily scoop them when they are frozen too..
    It is because of the salt you add
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    Use this in your recipes..
    « Nigella’s Icecream Cake Recipe / No Bake Icecream Cake Recipe
    Mumbai Tawa Pulao Recipe / Tava Pulav Recipe »
    Aarthi

    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!

    Reader Interactions

    Comments

    1. Anonymous

      at

      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

      at

      @Anonymousyes the skin will be ground too.

      Reply
    3. Anonymous

      at

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

      Reply
    4. Aarthi

      at

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

      Reply
    5. Zeba

      at

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

      Reply
    6. Aarthi

      at

      @Zebathey will stay good for 3 months

      Reply
    7. Unknown

      at

      @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

      at

      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

      at

      Any reason for leaving d chili stem on before grinding

      Reply
      • Aarthi

        at

        no reason. i always use like that

        Reply
    10. Rumaiya

      at

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

      Reply
      • Aarthi

        at

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

        Reply

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