How To Make Green Chilly Paste – Meal Prep

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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?

Chili, ginger and garlic.
Chilies, ginger and garlic

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!

Also remember that you can usually use this chili paste as a replacement for green chilies. We add it to kasuri murgh, meatball curry, mota vaal curry, and other dishes when we’re in a hurry.

Garlic chilly paste in a spoon.
Garlic chilly paste can be used for many dishes

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. 1 part ginger to 1 part chillies
  2. 2 parts garlic to 1 part chillies

FAQ’s about Ginger Garlic paste

Is garlic ginger paste healthy?

Yes, both garlic and ginger have various health benefits. So adding the ginger garlic paste is good for you.

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.

Recipes where you can Substitute Different Ginger/Garlic/Chilli Paste Combinations for the Full Ingredients

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Garlic chilly paste in a spoon.

Homemade Chili Paste (With Ginger Garlic)

Abby
Simply grind these 3 ingredients together and that's it! This homemade chili ginger garlic paste is easy to use for different curries and stews.
5 out of 5 Stars by 3 readers!

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Prep Time 5 mins
Grinding time 5 mins
Total Time 10 mins
Course Meal Prep
Cuisine Indian
Servings 12 Servings
Calories 14 kcal
Dairy free icon on Abbysplate website.
No added sugar icon on Abbysplate website.
Pickles and chutneys icon on Abbysplate website.
Vegetarian icon on Abbysplate website.

Ingredients
  

  • 4 Inches Ginger
  • 2 Pods Garlic
  • 12 Green Chillies – Fresh
  • 1 tsp Lemon Juice Optional

Instructions
 

  • 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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Notes

  • You can make different combinations, garlic + chillies, or chilies + ginger, or just ginger + garlic too. 
  • You can store this homemade paste in the freezer for up to 6 months or in the refrigerator for a few weeks.

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Nutrition (Per Serving)

Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 70mg | Potassium: 10mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 1mg | Iron: 1mg

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.

Pinterest image of how to make chili ginger garlic paste for meal prep.

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