Green Chili Paste | How to make Green Chili Paste | Chili Paste


green chili paste


Green chili paste is a time and effort saver. For dishes that need green chilies, you can use green chili paste instead. Thanks to this paste, you don't have to wash the green chilies, remove their tops and chop the chilies every time you want to use them.

A plus point of the green chili paste recipe, without tempering, is it needs only two ingredients, green chilies and salt. That's not all, the recipe has a very few and simple steps. These traits should be enough motivation for you to know how to make green chili paste.

Be sure to wash the green chilies and dry them fully. The chilies should not have even small traces of water before you grind them. Otherwise, the paste will spoil quickly.

The green chili paste can remain in a good condition for about one year.

TIP
Use only fresh green chilies to make the paste, as such chilies are necessary to make a quality paste and to make it last longer.

Take the green chili paste one step further and temper it. Why should you temper it? The answer is tempering takes the taste of this paste a few notches higher.

Where can you use the tempered green chili paste? In a variety of dishes. For instance, you can apply a thin layer of this paste on cucumber pieces and relish. Bhel puri will be tastier, if you prepare it with this paste. Chapati too will be tastier, if you dab a small quantity of the green chili paste with a piece of chapati and eat.

Bread toast will make the taste buds feel good, if you apply a thin layer of the tempered green paste to the toast.

Items like idli, dosa and roti will become livelier with the tempered green chili paste as a side dish.

TIP
If you find a food to be bland, spring such a dish to life with tempered green chili paste.

Store the green chili paste, or its tempered version, in a clean and dry glass jar. The paste without tempering will remain good for about one year and its tempered counterpart for about six months.

TIP
Make green chili paste in small quantities to retain its freshness.








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Quantity: 1/2 Cup

Ingredients:

1. Fresh green chilies
2. Powdered salt

Ingredients for tempering:

1. Chili paste 1/2 cup
2. Oil 1 teaspoon
3. Mustard 1/4 teaspoon
4. Hing 1/4 teaspoon
5. Lemon juice 1 teaspoon



How to make Green Chili Paste?


green chili paste video

1. Remove the tops of the green chilies.

Wash and dry the green chilies thoroughly.

IMPORTANT
Make sure the chilies are completely dry before you grind them. Even small traces of water on the chilies can spoil the green chili paste quickly.
2. Cut each chili into about 1-inch pieces.
3. Measure the pieces.

Split the pieces into three parts.
4. Use 1 part of salt:

For 4 parts of mildly hot chilies.

For 3 parts of very hot chilies.
5. Grind chilies and salt, without water, to a coarse paste.
6. Store in a glass jar at room temperature.

The green chili paste usually lasts for a year.

IMPORTANT
When you add the chili paste to a dish, restrict the amount of additional salt as the paste already contains it.
7. Green chili paste is ready.

green chili paste final

How to make Tempered Green Chili Paste?


1. Heat oil till it becomes hot.
2. Add mustard and hing.

Fry till the seeds splutter.
3. Add chili paste.

Fry till the paste becomes hot.

OR

If the paste is watery, fry till it becomes thick .

Switch off the stove.

Wait till the mixture cools.
4. Add lemon juice.

Mix.
5. Store in a glass jar at room temperature.

The tempered paste usually lasts for six months.

IMPORTANT
When you add the tempered chili paste to a dish, restrict the amount of additional salt as the paste already contains it.
6. Tempered green chili paste is ready.

tempered green chili paste final

TIPS Green Chili Paste
1. Use only a glass jar to store the green chili paste, because a steel utensil will rust and plastic is not good for the health.
2. If the salt quantity is less in the paste, it turns slightly black. To fix this issue, add extra salt and mix.