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Ginger garlic paste

Ginger-Garlic Paste

Viola
Ginger garlic paste is one of the most essential ingredients in Indian cooking. This recipe for ginger garlic paste keeps well in the refrigerator for up to 3 months and is super simple to make.
5 from 2 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 pint jar

Equipment

Ingredients
  

  • 175 grams ginger root (~6oz)
  • 175 grams garlic (~6oz)
  • ¼ cup avocado oil or any oil of your choice
  • 1 teaspoon salt

Instructions
 

  • Peel the ginger root with a thin edged spoon. Wash it well and then dry it using a lint-free towel.
  • Peel the garlic cloves. Weigh the ginger and garlic after its been peeled.
  • Add the ginger, garlic, oil and salt into either a food processor or blender and blend well until a smooth paste is achieved. Depending on your blender, you might need more oil to get the mixture into a smooth paste. If that is the case then add in 1 more tablespoon of oil and blend.
  • Transfer into a clean airtight jar and store in the refrigerator for up to 3 months.

Notes

  1. Ensure that the ginger and garlic are dried absolutely well before blending. Moisture will reduce the shelf life of the ginger-garlic paste.
  2. Always use a clean, dry spoon while scooping out the paste.
  3. If you can't use all the paste within 3 months you may either freeze the paste in an ice cube tray or measure out 1 teaspoon portions onto a plate and flash freeze it for a few hours before transferring the frozen portions into a freezer safe bag/box. This will help you pull out only how much you need from the freezer.
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