Red Chilli Paste
by Tarla Dalal
Chilli garlic paste is a commonly used ingredient in spice-packed dishes like pav bhaji as well as many flavourful subzis and rice preparations. This pungent Red Chilli Paste is a tasty alternative to the chilli garlic paste, apt for Jains as well as those who are not fond of garlic. Bottle gourd and capsicum form the body of this paste, while red chilli gives its dominant flavour. You can prepare a batch of this paste and store it in the refrigerator for over a week.
Red Chilli Paste recipe - How to make Red Chilli Paste
Preparation Time: Cooking Time: Total Time:
Makes 1 cup
1 cup bottle gourd (doodhi / lauki) cubes
3/4 cup whole dry kashmiri red chillies , broken into pieces
1/2 cup chopped red capsicum
1/4 cup vinegar
salt to taste
- Method
- Combine all the ingredients along with ¾ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.
- Allow the mixture to cool completely.
- Once cooled, blend in a mixer till smooth.
- Store in an air-tight container and refrigerate and use as required.
| Energy | 1 cal |
| Protein | 0 g |
| Carbohydrates | 0.1 g |
| Fiber | 0.1 g |
| Fat | 0 g |
| Cholesterol | 0 mg |
| Vitamin A | 6.4 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 2.3 mg |
| Folic Acid | 0.4 mcg |
| Calcium | 0.8 mg |
| Iron | 0 mg |
| Magnesium | 1.1 mg |
| Phosphorus | 0.8 mg |
| Sodium | 0.1 mg |
| Potassium | 5.5 mg |
| Zinc | 0 mg |
This recipe is a great replacement for the regular chilli garlic paste. The bottle gourd is large in quantity but it does have that very specific taste. If you think that bottle gourd will not give a good taste, then you are wrong. The paste is just perfect to add to the anything where you want a nice red colour and a little spicy taste. But yaa its too spicy as well. Must try this recipe use in variety of recipes like rice, pav bhaji and more..