Ginger chili paste is simple and smooth paste of fresh ginger and green chilies combined in correct proportion, such that no single flavour dominates. If a few things are kept in mind, it is very simple to make and will last up to 3 months. Ginger chili paste is used in many recipes, especially certain recipes where in you don’t add chopped ginger and chili. Ginger chili paste, like other homemade pastes and puree, is meant to make your life easier as it comes so handy when needed. Do try this recipe as it is –
Recipe for homemade pastes/puree
Recipe for ginger chili paste with a high shelf life
Ginger chili paste calls for ginger and green chilies. Use ginger that is soft and not too fibrous. As regards the green chillies, I have used the least hot variety of it. Discard the stem and seeds of green chilies. They are not good for health. To make the grinding easy and to improve the shelf life of ginger chili paste, add oil. Any flavourless oil shall do the needful. DO NOT ADD WATER. Vinegar can be added but it affects the flavour of ginger chili paste.
1. Make sure to de-seed green chilies
2. Add roughly chopped green chilies and ginger in a grinder
3. Now add 1 tbsp oil
4. Add 1 tsp salt
5. Grind to smooth paste
6. Measure 1 tsp of paste
7. Fill in the ice tray
8. Freeze ginger chili paste
9. Remove from the ice tray
10. Keep in a zip lock bag in the freezer
11. Thaw or use directly as and when required for example in sooji balls
12. Bon Appétit: Likewise you can also prepare ginger garlic paste
PREP TIME 10 minutes
COOK TIME 15 minutes
TOTAL TIME 25 minutes
1. Make sure to de-seed green chilies
2. Add roughly chopped green chilies and ginger in a grinder
3. Add 1 tbsp oil
4. Add 1 tsp salt
5. Grind to smooth paste
6. Measure 1 tsp of paste
7. Fill in the ice tray
8. Freeze ginger chili paste
9. Remove from ice tray
10. Keep in a zip lock bag in the freezer
11. Thaw or use directly as and when required
12. Bon Appétit: Always have it handy
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