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Chilli Paste

A handy way to add spiced chilli flavour to your cooking or as a sambol with the main meal
Prep Time30 mins
Course: Side Dish
Cuisine: Sri Lankan
Keyword: chilli, paste


  • Kitchen knife
  • Tablespoon (tbsp)
  • Teaspoon (tsp)
  • Measuring jug
  • Spice grinder or mortar and pestle or coffee grinder
  • Blender


  • 350 gms fresh red chillies
  • 15 gms garlic
  • 2 tbsp cumin seed
  • 1 tsp salt
  • 100 ml vinegar


  • Chop the stems off 350 gms fresh red chillies.
  • Chop 15 gms garlic fine.
  • Grind together 2 tbsp cumin seeds, 15 gms of chopped garlic, 1 tsp salt, a splash of vinegar, You can use a mortar and pestle, spice grinder or coffee bean grinder.
  • Put the 350 gms red chillies, the cumin/garlic/salt paste, 100 ml of vinegar into a blender.
  • Blend this till you have a paste that still has small flakes of chilli in it. You can keep blending it till all the chilli is thoroughly nixed if you like, but I think it looks better when serving this as a sambol to have some flakes showing.