John Myers
Ginger and Garlic Paste
The perfect ginger and garlic paste recipe with a picture and simple step-by-step instructions.
- 100 g Fresh ginger
- 100 g Garlic
- 4 tbsp Edible oil tasteless
- 0,5 tsp Salt
- 2 tsp Mango jam
- Put the ginger unpeeled in a bowl, pour cold water over it and soak for 3-4 hours.
- Then take the ginger out of the water, scrape it off lightly, so don’t peel it … and grate it finely. Peel the garlic cloves and cut into small pieces. Put both in a blender or a container suitable for the hand blender. Add 2 tablespoons of oil and puree. Gradually add the rest of the oil and continue to puree until the ginger paste is very light. In the end, it should resemble the consistency of mayonnaise.
- Now add 0.5 teaspoons of salt and 2 teaspoons of mango jam (I use homemade mango jam, you can also use other jam) and mix everything well.
- Pour the ginger-garlic paste into a glass, put a layer of oil on it, screw it on and store in the refrigerator. This way it can be kept for 2-3 months.
Uses
- The ginger paste is ideal for seasoning vegetables, meat dishes and soups. It is ideal for giving dishes an Indian touch and it is an indispensable basis for many Indian dishes such as curry dishes or chutneys.
- With the addition of oil, herbs, spices, chilli … etc. I marinate grilled meat, meat, fish, seafood, etc. So for everything where ginger fits, the paste can be used ……
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