Indian food always includes spices, be it dry spices or wet spices. You’ll often find our recipes calling for ginger garlic paste or chilly ginger pastes or some combination of these ingredients. And even if they’re not pastes, Indian recipes almost always have chilies or ginger and garlic in them in some form or the other.
So, for the recipes that require pastes, we prefer not to have to grind them every time. It’s easier to just make a lot of chili paste at one go and store it in the refrigerator for use whenever we need it. Saves time, saves energy, saves electricity from not running the mixie every time!
So here’s how to make a normal chili ginger garlic paste at one go and store it up for use in Indian curries and other dishes.
What Ingredients do you Need to make the ginger garlic paste?
All you need is a few pods of garlic, some green chilies, and ginger, and you can play around with the quantities.
How To Make The Ginger Garlic Paste?
Clean the garlic and remove the skin, roughly chop the ginger to bits, and break the chillies in halves. Next, grind all these ingredients together in the mixer or food processor till they form a paste.
Refrigerate and use over the next few months. Whenever a recipe requires ginger-garlic paste or ginger-chilli paste or garlic-chili paste, even if it’s just any two of these 3 ingredients, this glutenfree spicy chili paste is a quick substitute. The addition of the third ingredient only works to enhance the flavor of the dish. Well, except for some cases, but then if you’re in a hurry, you can still use it. It’s a zillion times better than store-bought pastes any day!
Homemade Chili Paste (With Ginger Garlic)
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- 4 Inches Ginger
- 2 Pods Garlic
- 12 Green Chillies – Fresh
- 1 teaspoon Lemon Juice Optional
- Clean the garlic and remove the skin. Wash the ginger and chilies.
- Chop the ginger into small pieces and break the chilies in half.
- Put all together in a mixer or food processor and grind to a paste. You can also add a few drops of lemon juice if you like.
- Use as much as you need and freeze or refrigerate the rest for a later time.
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Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.This printable recipe card is for home use only. For more recipes head over to AbbysPlate.com
Cooking Tips and Tricks
- Cleaning the garlic means separating the garlic flakes from the pod and remove the skin.
- Don’t add salt to the mix. You could if you want to, but it will be difficult to measure out for recipes later. It’s just easier to add salt to the recipes during the final preparation of the dish.
- Cut it into about one-inch-sized pieces or whatever size your mixer can handle.
- You can make different combinations, garlic + chillies, or chilies + ginger, or just ginger + garlic too.
- If you prefer, you can add a few tablespoons of lime juice to the paste before storing it. It acts as a preservative and prevents spoilage.
- Store this homemade chili paste with ginger/garlic in an airtight container in the freezer for up to 6 months or in the refrigerator for a few weeks.
Other Paste combinations
- 1 part ginger to 1 part chillies
- 2 parts garlic to 1 part chillies
Answering your Questions about Ginger Garlic paste
Why add Garlic Ginger Paste to dishes?
Both garlic and ginger have various health benefits. So adding the ginger garlic paste to what you’re cooking goes a long way in making your dishes tastier and healthier.
Do I Need To Remove The Ginger Skin?
You can remove the thicker part of the ginger skin by scraping it off when you wash it. A little skin is okay to use.
If you want our traditional East Indian recipes on hand, the Abby's Plate Cookbook Series books are available online or in-store in most countries.
East Indian Celebration
Festive Recipes from Abby's Plate
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Recipes where you can Substitute Different Ginger/Garlic/Chilli Paste Combinations for the Full Ingredients
- Indian Potato Veg called Batata Bhaji
- Goat Feet Curry aka Mutton Paya Khudi
- Fenugreek Sprout Recipe
- Goat Tripe Curry
- Kasuri Murgh Methi