Back to Basics again today! I don’t know about you but I just can’t cook Indian recipes without having Green Chillies & Ginger paste in my refrigerator. I basically use this paste for almost all of my dishes! But grinding it fresh every time, takes up my time especially in the morning when I am packing lunch boxes & doing million things. So, I prefer making a batch & storing it in my fridge but the problem is the paste catches fungus in about 4-5 days and I have to discard it. So, when I told my mom how ‘n’th time I had to throw away the paste, she shared her secret of How to make Green Chilli & Ginger Paste last longer in fridge with me! I tell you moms knows a lot of cooking tips, you just need to be after them to get the secrets out 🙂
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You will need:
1 Cup Green Chillies
1 Inch Ginger piece
1/8 Tsp Turmeric Powder
½ – 1 Tsp Salt or to taste
1-2 Tbsp Warm Oil
Water as required
Steps to Make Green Chillies & Ginger Paste Last Longer in Refrigerator:
- In a mixer grinder jar, add green chillies which are pre- washed & remove their tails & heads.
- Add ginger piece.
- Add turmeric powder which will keep the paste vibrant looking & green for long time.
- Add oil. It is the main ingredient which makes the paste last longer without catching fungus. Use a little warm oil.
- Cover the lid & grind it to a smooth paste. If you still see some fibres add little bit of water & grind again.
- After grinding it to a smooth paste, transfer it to an air tight container. It will last in refrigerator easily for 15 days & in freezer for 25-30 days.
If you want to see how I made this Green Chillies & Ginger Paste, then head over to video recipe by clicking this link:
https://www.youtube.com/v/Fc-L3bWPpes?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata
Click “Print” or “PDF” button below if you want to save this recipe!
The Gourmet Stop 