I use green chilli paste very often. So, prefer to keep a jarful handy at all times. It goes into making of akki rottis, lemon dal, lemon rice, poha, varieties of dosa, curries & rice dishes, kebabs and sandwich toast fillings.
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Green chillies blended with salt and turmeric keep fresh for long lengths of time. Salt and turmeric act as preservatives. But, the right proportion is what increases its shelf life. Green chilli paste makes the cooking process quicker when I don’t have to pound some chillies every time. It is called “hasi khara” in Kannada which means it is made of fresh green chillies.
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Green Chilli Paste Recipe
Ingredients:
- Green chillies – 250gm
- Salt – 100gm
- Turmeric powder – 1tbsp
Instructions:
1) Rinse the green chillies thoroughly.
2) Wipe them dry or spread them on a kitchen towel to air dry.
3) De-stalk them.
4) Roughly chop the green chillies.
5) Blend green chillies, salt and turmeric to a coarse consistency.
6) Store in an air-tight sterile glass jar and refrigerate. It stays fresh for 2-3 months.
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If you happen to try my Green Chilli Paste Recipe; leave a comment, let me know how it turned out.
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M♥️
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The Red Plate Chronicles 