Homemade Chilli Garlic Paste Recipe (Easy & Spicy)
Tarla Dalal
• Updated : Jan 19, 2026
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.
Table of Content
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.
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.
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Soaking Time
0
Preparation Time
5 Mins
Cooking Time
0 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
5 Mins
Makes
7 tablespoons
Ingredients
For The Homemade Chilli Garlic Paste
- 12 whole dry Kashmiri red chilli
- 12 to 14 small garlic (lehsun) cloves
Method
For the homemade chilli garlic paste
- To make the homemade chilli garlic paste, 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 homemade chilli garlic paste in an air-tight container in the fridge and use as required.
Homemade Chilli Garlic Paste recipe with step by step photos
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To make the homemade chilli garlic paste, emove the stems of the whole dry Kashmiri red chilli 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 (lehsun) cloves 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.
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Blend in a mixer till smooth.
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You will get around half cup of homemade chilli garlic 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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1. What ingredients are needed to make this chilli garlic paste?
You need dry Kashmiri red chillies and garlic cloves.
2. How do you prepare the chillies before blending?
Remove the stems and soak the dry chillies in hot water for at least 30 minutes before blending.
3. Do I need to cook the paste?
No this recipe does not require cooking. You just blend soaked chillies with garlic and a little water.
4. How much water should be added while blending?
About ¼ cup of water is added to help blend the chillies and garlic into a smooth paste.
5. How much paste does this recipe make?
It yields approximately 7 tablespoons of chilli garlic paste.
6. How long can I store this chilli garlic paste in the refrigerator?
In the fridge, it stays fresh for about 1 week.
7. Can I store this paste for longer?
Yes freeze it in an airtight container and it can last up to about 2–3 months.
8. Can I use this paste in multiple dishes?
Yes it’s versatile and can be used in Indian & Chinese street foods, curries, sauces, soups, and stir-fries.
9. Why use Kashmiri chillies in this recipe?
Kashmiri chillies give a bright red colour without being overly pungent.
10. What’s the easiest way to blend the paste smoothly?
Soaking the dry chillies first and adding a little water before grinding helps achieve a smooth, lump-free paste.
If you liked this Homemade Chilli Garlic Paste Recipe then also check out other recipes like:
- collection of chutney recipes
- instant chilli pickle recipe
- green chilli paste recipe
- madras onion pickle recipe
1. Choose Quality Chillies
Select dry Kashmiri red chillies that have a bright red color and uniform size for the best color and mild heat in your paste. Avoid chillies that are reddish-brown or dull looking.
2. Inspect Garlic Carefully
Pick firm, crisp garlic cloves without any signs of mold or softness. Fresh garlic will give your paste a better aroma and taste.
3. Soak Chillies Well
Soak the dry chillies in hot water for at least 30 minutes before blending this softens them and helps achieve a smoother paste.
4. Blend to the Right Consistency
Add about ¼ cup of water while blending to help the chillies and garlic turn into a smooth paste without chunks.
5. Use the Right Mixer Jar
For smaller batches, use a small mixer jar so that the chillies don’t stick to the sides. For larger batches, switch to a bigger jar.
6. Store Properly for Freshness
Keep the paste in an air-tight container in the fridge it will stay fresh for about a week.
7. Freeze for Longer Shelf Life
For extended storage, freeze the paste. It can last up to 2–3 months in the deep freezer without losing much flavor.
8. Use in Versatile Ways
This chilli garlic paste can be added to curries, stir fries, pav bhaji, soups, and sauces a little goes a long way! (General tip from similar recipes)
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv)per plate
| Energy | 4 Calories |
| Protein | 0.2 g |
| Carbohydrates | 0.8 g |
| Fiber | 0.2 g |
| Fat | 0.0 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
Click here to view Calories for Homemade Chilli Garlic Paste
The Nutrient info is complete
Archana
Aug. 27, 2016, 3:41 p.m.
Chilli garlic paste..this recipe is really quick and easy..its spicy.. and strong flavour of garlic..it goes well with bajiya.. and vada pav.. I have stored this in the deep freezer.. for my next use..
