Chilli Garlic Paste is one of my everyday needs and I can not imagine my curries without this basic chilli garlic paste. This Chilli garlic paste is very easy to prepare as you just need to grind everything to a smooth paste 😉 However, the tricky part here is storing the paste properly.
I always wanted to share my basic paste preparation on this blog for so long. When I was in India, I used to prepare my basic paste including ginger paste, chilli garlic paste and tomato paste etc for a week only. India is a warmer country so even if we prepare such basic recipes in a bulk and store them in deep-freezer, There is always a slight difference in colour and the texture. At least, This is my observation and experience.
As I am in Canada now, I can do prep work for a whole month without worrying about the colour of the dish and taste.
Ingredients for this chilli garlic paste,
Just 3 ingredients required. green chillies, garlic cloves and salt. Salt is a great preservation agent. You can use your choice of green chillies. It totally depends on your taste.
Storage
As I said, Storage is really a tricky part. If you are preparing this paste in bulk then you must store this chilli garlic paste properly so it can stay fresh for months.
I store this paste in a deep-freezer and use it as required. I divide this paste into small batches so that I don’t have to defrost a large amount of paste every time. Frequent defrosts are not recommended at all. You can use small air-tight containers but I use Ziplock bags as It helps to manage some space in my deep freezer.
more basics-howtos on the blog,
- Garam Masala Powder – my kitchen is incomplete without this.
- How to make sprouts – very basic with tips and tricks.
- Chaat masala powder – best for salads
- How to make bread crumbs – You can make this from your leftover bread
- Mint sauce – All in one mint sauce for your tikkas and kebabs.
Chilli Garlic paste
Equipment
- mixer OR blender
- zip lock bags
Ingredients
- 200 gm garlic cloves, peeled
- 300 gm green chilies, chopped
- 1 tbsp salt
- ¼ cup water, use as required. Do not add all at once.
Instructions
- wash and dry your green chillies.
- chop them and keep aside.
- peel your garlic cloves.
- transfer garlic and chilli into a blender.
- add salt.
- add water.
- churn to a smooth paste.
- divide the paste in small batches.
- Transfer it in ziplock bags. Store it deep freezer.
Notes
- This paste stays fresh upto 3 months when stored properly in a deep freezer.
Absolutely sharing the beauty with the world dear!
thank you 🙂
I have this aunt who makes ginger garlic and chili paste. After seeing her make a batch, I too started following the practice of having a batch ready in my fridge. It comes in so handy.
Very handy. This recipe is my major savior on weekdays.