ginger green chilli paste recipe | adrak mirchi ka paste | aadu marcha ni 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 like Nylon Khaman Dhokla, Gujarati Kadhi and Moong Dal Kachori. Check our 350 recipes using Ginger Green Chilli Paste.
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 Homemade Ginger Green Chilli Paste is so easy to make, we suggest you make a small batch and keep it handy in the fridge at all times.
It is a simple four-ingredient Ginger Green Chilli Paste recipe, and you can make it within minutes. Adding oil to the Adrak 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, you can store it upto 3 months.
This homemade Adrak Green Chilli 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.
Enjoy how to make Ginger Green Chilli Paste recipe with detailed step by step photos below.
- To make ginger green chilli paste, combine all the ingredients in a mixer and blend till smooth.
- Transfer the mixture in an air-tight container, and store it in the refrigerator up to 1 week and in the freezer for atleast 3 months.
- Use the ginger green chilli paste as required.
Ginger Green Chilli Paste recipe with step by step photos
The Indian kitchen makes use of a myriad of ingredients like spices, pastes and condiments to perk up the flavours of any dish. The most widely used paste are made using ginger, garlic, chillies when they are not chopped and added. It can be a combination of any two or may be they are added individually or all three of them are used together to make a flavour packed Indian dish. Making these pastes prior and storing in the refrigerator saves time and come in handy on a day to day basis. While this Ginger Green Chilli paste (Adrak Chilli Paste) is readily available in the market, they make use of a lot of preservatives so, we would suggest you to make homemade pastes with a high shelf life using the best ingredients. Below are some other homemade pastes that you can make in advance :
To make ginger green chilli paste recipe | adrak mirch ki paste | aadu marcha ni paste | homemade ginger chilli paste | how to store ginger green chilli paste, wash the green chillies. We have used the dark green (hot variety) of chillies but, you can use whatever is suitable and available.
Dry them using a clean cloth or kitchen towel.
Place the green chillies on a chopping board and remove the stem of the chillies.
Roughly chop each green chilli into 2 to 3 pieces.This should yield around 1 cup of chopped chillies
Scrape the ginger using a peeler or a knife. Use ginger that is soft and not too fibrous.
Roughly chop the ginger into small pieces.200 gm of ginger is around 1 cup after peeling and roughly chopping
Add the chopped chillies to a small mixer jar.
Add the ginger to the same jar.
Add salt to the mixer jar. Salt acts as a preservative, increasing the shelf life of the ginger-green chili paste.
Add the oil. It makes blending easier. You can make use of any neutral flavored oil.
Blend everything to prepare how to make ginger green chilli paste recipe | adrak mirch ki paste | aadu marcha ni paste | homemade ginger chilli paste | how to store ginger green chilli paste. Check on the paste midway. If it is too coarse, you can add 1 1/2 tbsp of water and blend again till smooth.
Our how to make ginger green chilli paste recipe | adrak mirch ki paste | aadu marcha ni paste | homemade ginger chilli paste | how to store ginger green chilli paste is now ready. Transfer the adrak mirchi ki paste in an air-tight container, and store it in the refrigerator up to 1 week .Use as required.
We have used dark green variety of green chillies. These are spicy. If you want less spicy paste, then use the light green variety of green chillies.
We recommend the used of oil to get a smooth paste. Oil also helps to increase the shelf life of the paste.
Salt is necessary too. Do not miss out on it. Salt acts as a preservative, increasing the shelf life of the ginger-green chili paste.
Blend the paste till smooth. If it is too coarse, you might not like its mouthfeel in the recipe it is used in.
Store this paste in an air-tight container in the refrigerator. It stays fresh upto 1 week. If stored in the freezer, it can stay fresh for 1 to 2 months.
Nutrient values (Abbrv) per tbsp
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