The making of a really fresh ginger garlic paste on a hot summer afternoon. Fiddly, but ultimately most rewarding. As preservative, I added pinch Kashmiri (what else?) chilli powder, half tsp turmeric, 2 tsp salt, 1tbs oil. Pulse till smooth-ish, pop in a clean jar and refrigerate. "Lasts 6 months" (yeh right.... it'll be long gone by then!) What do you think. guys??