ginger-green chilli paste
Viewed 12328 times
Also Known as
Adrak-Mirchi Paste, aadu marcha ni paste
The combination of ginger and green chilli is used since many years. The aromatic taste of ginger compliments with the spicy taste of green chilli. This paste is used mainly as flavouring agent to variety of Indian dishes. It can be made into fine paste by washing green chilli thoroughly, removing the stem and chopping into medium pieces. Whereas ginger needs to be peeled first, washed and then chopped. It can be altogether added to blender with sufficient lemon juice and salt. Do not add water. Lemon and Salt acts as preservative and will keep it fresh and green in frozen form.
How to Select
Look for smooth skinned ginger with a fresh, spicy fragrance. Tubers should be firm and feel heavy. Long length is a sign of maturity, and mature rhizomes will be hotter and more fibrous. Avoid those with wrinkled flesh, as this is an indication of aged ginger past its prime. Green chillies should be crisp and unwrinkled ones. Make sure they are bright and unbroken. Ginger-Green chilli Paste is also easily available in the market of various brands. Ensure its freshness by manufacturing date and expiry date.
· Ginger Green chilli paste is a handy option to add that hot taste to vegetable dish, curries, Potato tikkis, sandwiches, Vadas, upma or Masala Parathas.
· It is a great alternative, when fresh green chilli is not available at home. Can be substituted in dals or tempering etc.
· It is used in pickles, chutneys and curry pastes
How to Store
It is best to freeze it in a dry container and remove 10 minutes prior to use in any recipie. Don't forget to keep it back in freezer, as it might turn dark and loose its freshness. It can stay good for a month and half.