Ginger and green chili paste can be prepared very easily. In Indian recipes you might have come across garlic paste, ginger garlic paste and ginger chilli paste. Since garlic, ginger and chilli form the basis for most Indian recipes, they are often grinded separately or together to a form a paste .Even though I use it on daily basis, I tend to stick to making a fresh batch weekly. It requires adding more salt and oil to preserve it for longer which is something I don’t prefer to do. The green chilli in the paste gives it a beautiful pastel green hue. And though equal amounts of chillies sounds like too much, it only adds enough concentration of heat in a teaspoon to tingle on the tongue. While using it, keep in mind it already has salt so balance out the salt in recipe accordingly.
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Recipe Type: Homemade
1. Thoroughly wash green chilies. Remove stalk from all chilies. Take all chilies and grind them finely in a mixture grinder.
2. The ginger needs a bit of a head start over the other main ingredients and the salt and sugar will provide a bit of an abrasive quality to help it process smoothly.
3. Add the oil, a tablespoon or so at a time, until the paste is nice and smooth.
4.Take out paste in a bowl and add ½ tsp salt, 2 tsp oil and 2 tsp lemon juice. Mix all ingredients well. Grind both of them without using water. Spoon it to a clean, dry container with proper lid.
This paste can be kept in the refrigerator for 5 days. Paste if stored in freezer can be used for many days.Check out salt while adding to the dishes.