Homemade Chilli Garlic Paste
by Tarla Dalal
homemade chilli garlic paste recipe | how to make chilli garlic paste | red chilli garlic paste | laal mirch lehsun ki paste | with 7 amazing images.
homemade chilli garlic paste recipe | how to make chilli garlic paste | red chilli garlic paste | laal mirch lehsun ki paste is a versatile and tongue-tickling addition to your pantry. Learn how to make chilli garlic paste.
To make homemade chilli garlic paste, soak the red chillies in enough hot water for at least 30 minutes. Drain the chillies, add the garlic and approx. ¼ cup of water and blend in a mixer till smooth. Store the homemade chilli garlic paste in an air-tight container in the fridge and use as required.
Red chilli garlic paste is an invaluable addition to several peppy street foods, both Indian and Chinese. Be it a yummy Pav Bhaji or a scrumptious Chinese Stir Fried Vegetables, the chilli garlic paste is a must to jazz up the flavour.
For this laal mirch lehsun ki paste we have used Kashmiri chillies to get a bright red colour. This paste is not very pungent, but is added to enhance the hue of the recipes. It can be a good addition to curries, vegetable dishes, tomato sauce, soups and stews in whole, crushed and powdered forms as required by the recipe.
Why buy this from outside, when you can make chilli garlic paste right at home and quite easily too. This paste can be stored in the fridge for around two weeks. In the freezer, it lasts for even longer. So, do make a batch right away!
Tips for homemade chilli garlic paste. 1. Buy Kashmiri chillies with good red colour and uniform size. Avoid buying those that are reddish brown in colour. 2. Try to pick out sturdy crisp stalks which do not appear wilted, and you should also check for mold and mildew on the garlic. 3. This paste will stay fresh in the refrigerator for a week. For increased shelf life, store it in an air-tight container in the deep freezer. It will last for 2 months.
Enjoy homemade chilli garlic paste recipe | how to make chilli garlic paste | red chilli garlic paste | laal mirch lehsun ki paste | with step by step photos.
Homemade Chilli Garlic Paste recipe - How to make Homemade Chilli Garlic Paste
Preparation Time: Cooking Time: Total Time:
Makes 7 tablespoons
For The Homemade Chilli Garlic Paste
12 whole dry kashmiri red chillies
12 to 14 small garlic (lehsun) cloves
For the homemade chilli garlic paste
- For the homemade chilli garlic paste
- To make the {span class="bold1"}homemade chilli garlic paste{/span}, soak the red chillies in enough hot water for atleast 30 minutes.
- Drain the chillies, add the garlic and approx. ¼ cup of water and blend in a mixer till smooth.
- Store the {span class="bold1"}homemade chilli garlic paste{/span} in an air-tight container in the fridge and use as required.
For the Homemade Chilli Garlic Paste
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For the homemade chilli garlic paste recipe | how to make chilli garlic paste | red chilli garlic paste | laal mirch lehsun ki paste | remove the stems of the Kashmiri red chillies and discard them.
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Soak around 12-15 whole red chillies in enough hot water for atleast 30 minutes.
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Drain the chillies with the help of a strainer.
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Transfer the chillies to a small mixer grinder. If you are making this Homemade Chilli Garlic Paste recipe in a larger quantity, then you should use the bigger mixer jar. But for this much, the small is perfect or else it will not blend.
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Add roughly 1 tablespoon of garlic or 12-14 small cloves of peeled garlic. Garlic has been proven to lower cholesterol and see complete benefits of garlic.
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Add approx. ¼ cup of water. This is needed for the smooth blending of the homemade chilli garlic paste | how to make chilli garlic paste | red chilli garlic paste | laal mirch lehsun ki paste |
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Blend in a mixer till smooth. You will get around half cup of homemade chilli garlic paste | how to make chilli garlic paste | red chilli garlic paste | laal mirch lehsun ki paste | which can be stored and kept in the freezer and used further to make Chinese Pav Bhaji and Jini Dosa.
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Tips for homemade chilli garlic paste
-
Buy Kashmiri chillies with good red colour and uniform size. Avoid buying those that are reddish brown in colour.
-
Try to pick out sturdy crisp stalks which do not appear wilted, and you should also check for mold and mildew on the garlic.
-
This paste will stay fresh in the refrigerator for a week. For increased shelf life, store it in an air-tight container in the deep freezer. It will last for 2 months.
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Store chilli garlic paste in a steel container in the freezer for upto 3 months.
| Energy | 4 cal |
| Protein | 0.2 g |
| Carbohydrates | 0.8 g |
| Fiber | 0.2 g |
| Fat | 0 g |
| Cholesterol | 0 mg |
| Vitamin A | 0 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 0.4 mg |
| Folic Acid | 2.9 mcg |
| Calcium | 0.7 mg |
| Iron | 0 mg |
| Magnesium | 0.9 mg |
| Phosphorus | 4.1 mg |
| Sodium | 0.3 mg |
| Potassium | 14.7 mg |
| Zinc | 0 mg |