Ginger Garlic Paste (Quick, Easy & Fresh!) Remember the ratio 1:2:: Ginger Paste: Garlic PasteIf you are someone who loves to eat or prepare Indian Food then 'Ginger and Garlic Paste' is something that you must be using very often. Ginger Garlic paste is the most common ingredient required while cooking Indian food. There are a lot of them in the market which smells funny or is preserved in vinegar.My recipe here uses no vinegar or preservatives. Instead, we use salt and oil to grind and preserve ginger paste and garlic paste.Once they are made cover them with a tight-fitting lid and refrigerate them. This way you can use it for a month. You can always drizzle extra oil on top of the paste after every use so that they are preserved better. All of the extra oil has a good flavour of ginger and garlic in them and you can use the oil for cooking other dishes as well.Very often many recipes just mention ginger garlic paste with saying how much of each to add. Here is the best ratio for ginger garlic paste is 1:2 where 1 part of ginger paste is mixed with 2 parts of garlic paste.This easy Ginger Garlic paste is often added with the onions, or just after the onions at the beginning of prepping any Indian dish. Not only is it incredibly healthy, but also a very important component in a vast number of Indian entrées. #gingergarlicchutney #garlicchutney #gingerchutney-------------------------------------------------------------------------------------INGREDIENTS:FOR GARLIC PASTE1 cup Garlic Peeled½ tbsp Salt½ cup OilFOR GINGER PASTE1 cup Ginger chopped½ tbsp Salt½ cup OilFor a Detailed Recipe, click here- https://www.chefkunalkapur.com/recipe/ginger-garlic-paste/-------------------------------------------------------------------------------------Check out other interesting #chutney recipes on my channel:
