How to Make Home Made Chili Paste

 A food staple that no Indian home can do without, Chili Paste is an ingredient that adds a fiery flavor to any dish. Made from fresh chilies, sourced mainly from Kashmir and Bedgi in Karnataka, the paste does require a little preparation, but can be stored and used in any dish you so choose, from Murgh Shahjahani to Chatpati Dal Masoor to many Thai and Chinese style preparations.

Preparation Time: 5 Mins

Cook Time: 15 Mins

Total Time: 20 Mins

Ingredients

• Kashmiri Dry red chilies - 25-30 ( For color ) ( You can use any mild chilli which gives good color)
• Bedgi dry red chili - 25-30 ( For heat ) ( You can use any Spicy Chilli )
• Oil - 2 tbsp

Instructions

1. Add the chilies in a bowl.
2. Heat water in a pan.
3. Once the water comes to a boil, pour it over the chilies.
4. Let the chilies soak in hot water for 25-30 minutes.
5. Drain the water.
6. Blend the chilies to make a fine paste.
7. Use little water if required.
8. Heat oil in a pan.
9. Once the oil is hot, add the chilli paste in the pan and saute for 3-4 minutes.
10. Store the chilli paste in a clean jar for up to 15 days in a refrigerator.
11. Use as and when needed.