Homemade Ginger – Garlic Paste – It’s a very useful paste for any meat dish and saves a lot of time. It can remain in the refrigerator for up to three months. Recipe from ‘ Delights of Goa by Alda Figueiredo’ !!
Makes: 4 tablespoons
100 g garlic, peeled
35 g ginger, gently remove outer skin
1 small green chilli, chopped
¼ teaspoon salt
1 ½ teaspoon vinegar
Wash well garlic cloves and gently wipe with a soft and clean kitchen towel. Roughly chop and keep aside.
Wash well garlic and gently wipe with a soft and clean kitchen towel. Roughly chop and keep aside.
Transfer chopped ginger, garlic, green chilli, salt and vinegar into a small mixer bowl and make a smooth paste. Do not use water. Store it an airtight container or in a sterilized jar. Tupperware containers are very useful to store ginger garlic paste.