Red Chilli Paste


Red chilli paste is a very handy condiment that can be made in minutes and can be stored in the refrigerator for up to 10 days. This fiery paste can be used in many Indian and Indo-Chinese dish. It can also be used as a dip. Mix the red chilli paste with some mayonnaise or cream cheese for a delicious spread. This versatile paste can also be frozen for up to 3 months.


Dry red chilli – 10-15
Vinegar – 1 tsp
Water – ½ cup


  1. Put dry red chilli, vinegar and water in a saucepan and bring to boil
  2. Reduce the flame and let it simmer for 15 minutes
  3. Cool completely and grind into a smooth paste
  4. Use as needed


  • For a milder version, drain the water after boiling the chillies and grind using some fresh water