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
Ingredients
100 g garlic, peeled
35 g ginger, gently remove outer skin
1 small green chilli, chopped
¼ teaspoon salt
1 ½ teaspoon vinegar
Method
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.
2 comments:
Niya, is there any specific purpose to using green chilli in this mix?
Hello Being fab, I'm not very sure. Green chilli may balance the flavour of ginger and garlic. Thanks
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