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It’s been long I had been trying to post this and finally after receiving so many requests, I am here with some basics. Ready with my monthly stock of Ginger Garlic and Green Chili Paste. I count this as basic essentials that I need in my kitchen pantry and easy access to these pastes definitely make my cooking easier and hassle free.
Ginger garlic paste is one of the basic essentials required on Indian cooking. Though nowdays many popular brands have come out with packed ready to use paste but again I don’t prefer those as it contains preservatives that somewhere effects the rustic flavor and aroma of the paste. Usually ginger garlic paste when stored for a longer time , changes color and turns greenish which some people believe is harmful for health. Hence I’ll be sharing some useful tips and tricks to store ginger garlic paste for a longer time without getting spoilt.
Likewise Green chili paste is another essential ingredient used in Ingian cooking specially in Northen part of India. Though I personally like adding slit green chili more than the paste but some recipes call for the chili paste. The rustic aroma and flavor of green chilies adds on taste to any veg or non veg curry. I sometimes use green chili paste to make Chinese dishes too, specially when there’s a shortage of chili sauce in my pantry.
HOW TO STORE GINGER GARLIC PASTE :
Peel Ginger and Garlic and wash them to remove impurities. Slice ginger into small pieces and in a blender jar take equal amount of ginger pieces and garlic cloves. Add a pinch of water and grind to make a thick paste. Take a clean jar and add 1 tsp olive oil or any refined oil in it. Pour in the ginger garlic paste and add 1 tsp oil in top. Gently stir using a spoon and close lid tightly. Store the jar in fridge and the paste will remain intact for almost a month without getting spoiled.
HOW TO MAKE GREEN CHILI PASTE :
Collect green chilies in a strainer. Remove the stem from each and wash under running water to remove impurities. Collect them all in a grinder jar and grind to make a coarse paste. Transfer the paste in a clean dry glass jar and add 1 tsp oil on top. Gently stir using a spoon and store in refrigerator for longer use.
| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Servings |
grams
|
- 1 cup Garlic Lobes
- 3/4 cup chopped ginger
- 2 tsp Oil
- 20 Green Chilies
- 1 tsp Oil
Ingredients
To make 500 grams of Ginger Garlic Paste
To make 100 grams of Green Chili Paste
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- To make Ginger Garlic Paste, peel garlic lobes and ginger. Wash them to remove impurities, and strain water completely.
- Collect them all together in a blender jar and grind to make a coarse or fine paste. You can add little water to grind it smooth.
- Transfer the paste in a jar or container you want to store in. Add oil and stir, close lide and refrigerate for longer use.
- To make Green Chili Paste, remove stems from each and wash the chilies nicely to remove impurities.
- Collect them all in a grinder jar and grind to make a coarse paste.
- Transfer the paste in a jar or container you wish to store in. Add oil and gently stir in. Refrigerate for longer use.
If you liked this easy accessible Ginger Garlic Paste and Green Chili Paste recipe then try making at home, store it in refrigerator and make your cooking simpler. For more instant updates follow me on Instagram @spoonforkandfood Love : Shaheen ❤
