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??
6 comments,0 shares,6 likes
Looks awesome!
Such a good idea to have this in the fridge @Jo Dunn it can be used for so many things too! Thanks for sharing with us!
Thanks guys @traceyross and @boo . It was a pleasant way to pass some time just sitting in the shade outside on a very hot day. Nice end product too. Interestingly, it kept the flies away too! Bonus! 💕
Ooops, comment cut: ... cooking Indian meals @Jo Dunn
Hello @Jo Dunn that‘s great! I think you don‘t even need any ‚preservatives‘ as you will use it so quickly! Just some oil will do. Having ginger-garlic paste at hand is really very practical when you like cooking Indian food!
Looks fantastic @Jo Dunn you will be cooking up a feast in no time. Looks a good time saver.👌