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Home » Asian

Published: Sep 17, 2013 · Modified: Jul 2, 2020 by Sandhya Ramakrishnan · This post may contain affiliate links

Nam Prig Pud Mungsa Vrat | Vegetarian Chili Paste Recipe

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This Vegetarian Chili Paste is a versatile condiment that will spice any Thai or Chinese recipe. A must have condiment for spicy food lover.
 
Nam Prig Pud Mungsa Vrat | Vegetarian Chili Paste

When I saw this recipe for Vegetarian Chili Paste on the website of Thai table, I immediately wanted to make it and bookmarked the recipe. This has been sitting in my folder for almost 8 months and now when I finally made it, I was so glad that I did.

This Vegetarian Chili paste is going to be one condiment, which I will be using in almost all the dishes. The distinctive spicy flavor that we get in Thai dishes and Chinese dishes, when we order the food hot (spicy) is from this chili paste.

This is a very versatile hot sauce that can be added to any Thai, Chinese or Mexican dish. The balance of heat and sour along with the mild sweetness works great.

The other day, I used this Vegetarian Chili Paste as a side for the idli and all I can say is, it was simply WOW! It reminded me of the Poondu milagai podi and I kept going back to it again and again. Also it tasted great with Kichdi and Dosa. I am yet to try with Parathas.

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My older son who loves garlic, had it with his thachi Mammam (Curd rice) and he was all praise for it. The aroma of the shallots and garlic still linger in my kitchen and if you are a spice and garlic lover, this recipe is for you.

Nam Prig Pud Mungsa Vrat | Vegetarian Chili Paste

Preparation time – 10 mins
Cooking time – 40 mins
Difficulty level – easy

Ingredients needed

  • Dry red Chili – 1 cup
  • Shallot – ½ cup (whole)
  • Garlic – ½ cup
  • Salt – 1tsp
  • Sugar – 2 tbsp
  • Tamarind paste – ½ tbsp
  • Cooking oil – 1 cup
Nam Prig Pud Mungsa Vrat | Vegetarian Chili Paste

Step by step process 

  • Peel shallots and garlic. The uncut shallot and garlic should roughly measure about ½ cup (little more or less is fine). For the ease of making, I bought peeled garlic pods instead of the whole ones.
  • In a food processor or the blender, mince the shallot and garlic separately. We will fry them both separately since they both have different cooking time.
  • Add ¼ cup of oil in a pan and heat it. Add the dried red chili and fry, stirring constantly. Take care not to burn the peppers. Keep stirring them constantly and fry over low flame, until the red chilies are dark. Transfer the chilies to a large bowl.
Frying red chilies in oil
  • In the same pan, add ¼ cup oil and fry the minced shallots. Fry the shallots until they turn light brown in color. This should take about 10 mins. Pour the fried shallots out in the same bowl as the red chilies.
Frying shallots in oil
  • In the same pan, add ¼ cup of oil and fry the minced garlic. Fry them until golden brown and then drain it in the same bowl along with the others. Garlic should fry faster than the shallots.
Frying garlic in oil
  • Now add all the fried ingredients in a blender jar or food processor jar and add the salt, sugar and tamarind paste. Pulse until the chilies are ground and well mixed.
Fried Red chilies, shallot and garlic in a bowl
  • Transfer the ground mixture back to the same pan that we used for frying and add the remaining oil. Fry the chili paste over low heat for about 15 mins. At this stage you could also just heat it through for 5 mins, but the longer they fry the better shelf life they have. Taste the chili paste and adjust the sweetness or the sourness based on your liking.
Spicy Vegetarian Chili paste

Expert tips and FAQ's to make the best Vegetarian Chili Paste

  • The amounts mentioned above are based on how much I used to make. If you like them spicier, go ahead and add more chili, or reduce the chili if you like.
  • If preferred you could use up to ½ cup more oil.
  • Use good quality fresh garlic and shallot. 
  • Fry the chili paste a little longer for more shelf life. 
Nam Prig Pud Mungsa Vrat | Vegetarian Chili Paste

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below.
You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan.
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Spicy chili paste

Nam Prig Pud Mungsa Vrat

This Vegetarian Chili Paste is a versatile condiment that will spice any Thai or Chinese recipe. A must have condiment for spicy food lover. 
No ratings yet
Print Pin Rate
Course: spices and condiments
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 20 servings
Calories: 58kcal
Author: Sandhya Ramakrishnan

Ingredients

  • 1 cup Dry red Chili
  • ½ cup Shallot whole
  • ½ cup Garlic
  • 1 teaspoon Salt
  • 2 tablespoon Sugar
  • ½ tablespoon Tamarind paste
  • 1 cup Cooking oil

Instructions

  • Peel shallots and garlic. The uncut shallot and garlic should roughly measure about ½ cup (little more or less is fine). For the ease of making, I bought peeled garlic pods instead of the whole ones.
  • In a food processor or the blender, mince the shallot and garlic separately. We will fry them both separately since they both have different cooking time.
  • Add ¼ cup of oil in a pan and heat it. Add the dried red chili and fry, stirring constantly. Take care not to burn the peppers. Keep stirring them constantly and fry over low flame, until the red chilies are dark. Transfer the chilies to a large bowl.
  • In the same pan, add ¼ cup oil and fry the minced shallots. Fry the shallots until they turn light brown in color. This should take about 10 mins. Pour the fried shallots out in the same bowl as the red chilies.
  • In the same pan, add ¼ cup of oil and fry the minced garlic. Fry them until golden brown and then drain it in the same bowl along with the others. Garlic should fry faster than the shallots.
  • Now add all the fried ingredients in a blender jar or food processor jar and add the salt, sugar and tamarind paste. Pulse until the chilies are ground and well mixed.
  • Transfer the ground mixture back to the same pan that we used for frying and add the remaining oil. Fry the chili paste over low heat for about 15 mins. At this stage you could also just heat it through for 5 mins, but the longer they fry the better shelf life they have. Taste the chili paste and adjust the sweetness or the sourness based on your liking.

Notes

Expert tips and FAQ's

  • The amounts mentioned above are based on how much I used to make. If you like them spicier, go ahead and add more chili, or reduce the chili if you like.
  • If preferred you could use up to ½ cup more oil.
  • Use good quality fresh garlic and shallot. 
  • Fry the chili paste a little longer for more shelf life. 

Nutrition

Calories: 58kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 312mg | Potassium: 267mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3507IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 2mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Mirchi Ka Salan | Curry With Green Chilies
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Reader Interactions

Comments

  1. Archana Potdar says

    October 18, 2013 at 4:57 pm

    Its in my bookmarks too. I brought the thai chilles to make it but ... This version looks delicious. Its fiery but will be loved at home.

    Reply
  2. Preeti Garg says

    October 01, 2013 at 6:50 pm

    Wonderful recipe.. sound yummy.

    Reply
  3. veena krishnakumar says

    September 27, 2013 at 4:33 pm

    omg...i took some time to even pronounce the name:-0....as harini says it sounds fiery

    Reply
  4. Harini-Jaya R says

    September 23, 2013 at 7:36 pm

    Sounds like a fiery red sauce!

    Reply
    • pav ismail says

      June 11, 2020 at 5:31 am

      I bought jars of jalapeno peppers olives garlic and red hot chillis I added garlic coriander seeds cumin paprika in blender blend till smooth it is sitting in the kitchen at the moment. I have picked up an idea from your chill paste so I will go and look for what other spics I have, xxx

      Reply
      • Sandhya Ramakrishnan says

        June 15, 2020 at 3:57 pm

        Awesome! Do let me know what you made.

        Reply
  5. Sreevalli E says

    September 20, 2013 at 4:31 am

    I can just feel the spiciness & drooling here..

    Reply
  6. Nivedhanams Sowmya says

    September 19, 2013 at 11:23 am

    thought I commented here!!! anyway,.. this looks super delicious and tempting!!

    Sowmya

    Reply
  7. Sandhya Karandikar says

    September 19, 2013 at 12:13 pm

    This is one for keeps with all sorts of food. Hot and hit.

    Reply
  8. Gayathri Kumar says

    September 19, 2013 at 3:51 am

    Wow Sandhya, you are making me drool. This recipe looks fabulous...

    Reply
  9. Suma Gandlur says

    September 18, 2013 at 9:39 pm

    It must be one fiery sauce.

    Reply
  10. rajani says

    September 18, 2013 at 6:05 pm

    Nam kya!? Never heard of this before, but blogging opens up a whole new world of food, right..Nice to know about this dish Sandhya 🙂

    Reply
  11. Janani says

    September 18, 2013 at 5:43 am

    must be so tasty I love the recipe very much will bookmark it too sandhya thanks for sharing.

    Reply
  12. Padmajha PJ says

    September 18, 2013 at 3:42 am

    The name is quite a mouthful! And the sauce sounds nice and would be great to add to noodles too...

    Reply
  13. Chef Mireille says

    September 18, 2013 at 3:37 am

    part of my Mom;s fam is Indonesian and this is the same thing as the sambal olek we make - I add it to so many things - fried rice, noodles, stir fry - is amazing!

    Reply
  14. Pavani N says

    September 18, 2013 at 2:09 am

    That is such a spicy & delicious sauce.. Love it.

    Reply
  15. divya says

    September 18, 2013 at 12:04 am

    yummy n scrumptious sauce..

    Reply
  16. Arthy shama says

    September 17, 2013 at 4:29 pm

    Wonderful sauce 😉 Wud luv it with rice or noodles 🙂

    Reply
  17. Priya R says

    September 17, 2013 at 4:10 pm

    very new recipe to me 🙂 this is sure a keeper

    Reply
  18. Manjula Bharath says

    September 17, 2013 at 1:31 pm

    wow thats an very very flavorful and delicious thai chilli paste :)love the sweet and sour touch to it !! 🙂

    Reply
  19. Priya Suresh says

    September 17, 2013 at 6:21 pm

    I can happily have this chilly paste with anything, love it with a bowl of hot soup..

    Reply
  20. Srivalli says

    September 17, 2013 at 5:52 pm

    That sauce looks so hot!..looks so inviting though..

    Reply
  21. vaishali sabnani says

    September 17, 2013 at 11:45 am

    This is mouth watering..lovely flavors and I love that chilli feel in it..absolutely my kind...super.

    Reply
  22. Mythreyi says

    September 17, 2013 at 11:37 am

    Superb Recipe, it's a keeper for me as I use a lot this paste and now i can avoid store brought version..

    -Mythreyi
    Yum! Yum! Yum!

    Reply
  23. Sapana Behl says

    September 17, 2013 at 10:21 am

    This must be very hot and spicy ! Bookmarked...

    Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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