Green chili paste is a vibrant and flavorful paste that is a staple in many cuisines, especially Indian and Southeast Asian cuisines.
It is a key ingredient in Indian cooking that we ALWAYS have on hand ready to go. Having Indian green chili paste on hand is common in an Indian kitchen.
It makes the cooking process much faster and simpler. Plus, the best part is it’s easy to make at home with just a few simple ingredients
Its spicy flavor adds depth and complexity to dishes and can be adjusted to suit individual tastes.
Quick to prepare | Ready in just 10 minutes
Below are ingredient notes. Full ingredients and directions are in the printable recipe card at the end of the post.
Green chilies: Indian green chilies are used. You’ll easily find them at Indian grocery stores. They are on the smaller side. Make sure to use fresh green chilies.
The darker the green chilies usually are spicier and more intense in flavor.
Salt: Acts as a preservative. It also helps to maintain the green color.
Water: Adding a little water will help to get a smooth paste.
Other Natural Preservatives
I think salt is the best option as it doesn’t interfere with the dish being made. There are two other alternatives/additional preservatives you can add:
Oil: If you’d like you can add a bit of oil as an added preservative. I don’t think it is necessary but it is an option.
Lemon juice: Acts as a preservative but can alter taste of dish.
Wash the green chilies and dry them.
Remove the stems from the chili peppers and cut them into small pieces. I like to cut each into thirds.
There are different methods. Using a food processor and blender provides the smoothest paste.
Method 1: Using a mortar and pestle
Add the chili peppers and salt to the mortar and grind them with the pestle until a smooth paste is formed
Method 2: Using a food processor
Add the chili peppers and salt to a food processor and pulse until a smooth paste is formed.
Method 3: Using a blender
Add the green chillies and salt to a blender and blend until a fine paste is formed.
I use a blender (or even Nutribullet) for this simple recipe.
To make it just add all ingredients to a blender jar and blend! Putting in half at a time will help blend the chilies.
You can also add 2-4 tablespoons of water to make it a smoother paste. If you don’t add water you may get a bit of a coarse paste. Which is ok, too!
Transfer the green chili paste to a clean and dry airtight container and store it in the refrigerator. This will help the shelf life of the paste last for up to one-two weeks.
Freezing: Two Options
- Frozen cubes: Ice cube trays
Spoon the green chili paste into a silicon ice cube tray and freeze until solid. Then, transfer the frozen cubes to a resealable freezer bag and store them in the freezer for up to six months.
- Freezer bag: My preferred method
Spoon half the green chili paste into a small snack-size freezer bag (Ziplock bag) in a thin layer. Ensure when it lies flat it is fairly thin.
This makes it easy to freeze without taking up much space. ( I do the same for ginger paste).
Now, when you need to use it, simply take it out of the freezer and lightly snap and break off the amount needed.
These are both great options for preserving larger batches of green chili paste. It should last for 3-4 months in the freezer.
Green chili paste is a popular ingredient in Indian cooking and is used in many dishes to add heat and flavor. Here are some ways that green chili paste is used in Indian cuisine:
- Tadka or tempering of oil: Added to hot oil in a frying pan after spices for a tadka. This will help infuse the oil and add heat and flavor throughout the dish.
- Chutney: Green chili paste is also used to make chutneys, which are spicy condiments that are served alongside many Indian dishes.
Two popular chutneys that use green chilies are Cilantro Chutney and Mint Chutney. I’ve heard people refer to them as green sauce or dipping sauces!
The chutney is made by blending green chili paste with other ingredients like mint, coriander, and yogurt.
- Snacks: Green chili paste is a common ingredient in Indian snacks like samosas, pakoras, and vada pav. It is added to the filling or batter to give it a spicy kick.
- Marinades: Green chili paste is often used as part of a marinade for vegetables or paneer. It can be mixed with other ingredients like ginger, garlic, and yogurt to tenderize the protein and add flavor before grilling or roasting like for the popular dish, Paneer Tikka.
Have you tried making this green chili paste recipe? If so, I would greatly appreciate it if you could take a moment to leave a comment and rate it with stars. It would mean a lot to me to hear how it turned out. If you’re on Instagram, feel free to tag me so I can see your creation. Thank you for your support!
10 Minute Green Chili Paste
- 1 Blender I used a Nutribullet
- 300 grams green chilies
- ¼ teaspoon salt
- 3-4 tbsp water optional, to make a smoother paste
- Wash the green chilies and dry them. Remove the stems from the chili peppers and cut them into small pieces. I like to cut each into thirds.
- Place ingredients into blender jar. (Do half the portion at a time to get a finer paste).
- Blend to form smooth paste. See post for notes on storing.