Home made chilli pest kyase banaya

 Here's a complete recipe for making Chilli Paste (Chilli Pest) at home:

Ingredients:

1. Dry red chilies (50g) - You can use Kashmiri chilies for a milder paste or any hot variety for a spicier version.

2. Garlic - 8-10 cloves

3. Ginger - 1-inch piece

4. Vinegar - 2 tbsp (for preservation and tanginess)

5. Salt - to taste

6. Oil - 2 tbsp (vegetable or olive oil)

7. Water - as neede

Optional Ingredients (for extra flavor):

Cumin seeds (1 tsp)

Tomato paste (1 tbsp for added richness)

Sugar (1 tsp to balance the heat)

Instructions:

1. Prepare the Chilies:

If you’re using dry red chilies, deseed them for a milder paste. If you prefer more heat, keep the seeds.

Soak the chilies in hot water for 15-20 minutes to soften them.

2. Blend Ingredients:

In a blender, add the softened chilies, garlic, ginger, and cumin seeds (if using).

Add a little water (about 2-3 tbsp) to help blend everything smoothly.

3. Cook the Paste:

Heat oil in a pan over medium heat.

Add the blended chili mixture and cook, stirring constantly.

Add salt to taste, and the vinegar. This step helps in both flavor and preservation.

4. Thicken and Adjust:

Continue to cook the paste for 10-15 minutes, stirring frequently, until it thickens.

If using tomato paste or sugar, add them at this stage for extra depth.

Adjust the consistency by adding a little more water if needed, but it should be thick and smooth.

5. Cool and Store:

Once cooked, allow the paste to cool.

Transfer it to an airtight jar and refrigerate. The vinegar and oil will help preserve it for several weeks.

Tips:

You can use this chili paste in curries, stir-fries, marinades, or even as a spread in sandwiches for a spicy kick!

If you want a longer shelf life, you can freeze it in small portions.

Enjoy your homemade Chilli Paste!