Ginger Green Chilli Paste
by Tarla Dalal
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Ginger Green Chilli Paste is an essential addition to the Indian kitchen, as it readily lends a zingy flavour to many a savoury dish.
It is used in most regional Indian cuisines, and is therefore readily available in the market under various commercial brands. However, these packed pastes generally contain preservatives and the flavour is also not so fresh.
Considering that the paste is so easy to make at home, we suggest you make a small batch and keep it handy in the fridge at all times.
It is a simple four-ingredient recipe, and you can make it within minutes. Adding oil to the Ginger Green Chilli Paste gives it a smooth texture and also increases the shelf life as oil acts as a natural preservative by shielding away bacteria and other trouble-makers!
This homemade paste is guaranteed to make your cooking faster, while also enhancing the taste of Indian dishes!
Also try other homemade paste like Ginger-Garlic Paste and Chilli Garlic Paste
- Scrape the ginger using a peeler or a knife.
- Roughly chop the ginger into small pieces. 200 gm of ginger is around 1 cup after peeling and roughly chopping.
- Remove the stem of the green chillies and roughly chop each green chilli into 2 to 3 pieces.
- Combine the ginger and green chillies with 1½ tbsp water and salt and blend in a mixer to a fine paste.
- Add the oil and blend till smooth.
- Transfer the mixture in an air-tight container, and store it in the refrigerator up to 1 week.
- Use as required.
- To store this paste for longer period, store it in the deep freezer. It stays fresh for upto 2 months.
Nutrient values (Abbrv) per tbsp
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