This Ginger Garlic Paste Recipe will last you 6 months, it’s without preservatives & won’t turn green. Learn how to make ginger garlic paste at home with the exact ratio of ginger & garlic. The best flavors & a long shelf life guaranteed!
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Homemade Ginger Garlic Paste
Ginger Garlic paste is a necessary condiment that makes numerous Indian recipes complete, rewards the curries with complex flavors & makes that recipe of kebab one of its kind!
Once you know how easy it is to make a fresh batch of ginger & garlic paste at home I am sure you won’t be relying on the store bought jars anymore.
Today’s recipe will give you an outstanding bottle of ginger & garlic paste that doesn’t smell funny & taste funny like the store bought ones & makes food taste so much better.
You won’t find it overpowering.
It’s a wonderful balance of flavors of both ginger & garlic blended together in right proportions.
Do you know that this homemade ginger garlic paste has a long shelf life too without any chemical preservatives? And it won’t turn green.
You can even freeze it, store it in the fridge & use it until 6 months!
This homemade ginger garlic paste is also insanely easy to make, crazy easy to store & smells heavenly if you use organic ginger.
It’s an absolute essential in my pantry & I use it a lot in everyday cooking.
I always find it easy to make a big batch & freeze it for future use, saves me so much time & makes my life a lot easier.
What is ginger garlic paste?
Ginger Garlic paste is a popular condiment that’s a staple in Indian cooking & various other Asian cooking. It’s generally made by making a smooth paste of equal portions of fresh ginger roots & garlic pods.
Homemade ginger garlic paste ingredients
You need only 4 ingredients for today’s homemade ginger garlic paste recipe.
- Organic & fresh ginger roots: Washed & de-skinned.
If you choose to use young ginger roots that have very thin light yellow skin you may not remove the skin for the paste.
- Fresh Garlic pods
- Oil: Canola, vegetable or olive oil. Acts as a natural preservative.
- Turmeric powder: Has antibacterial properties.
7 Tips to make the best long lasting ginger garlic paste at home
- Use fresh organic ginger root – Organic ginger will make the best batch of ginger garlic paste. It has less water content & an intense flavor. Whereas hybrid ginger roots have lots of water content & they are less potent.
- Avoid using aged garlic pods: Always use fresh garlic pods. Avoid old, aged varieties. They have very strong & pungent smell and taste and will make the homemade ginger garlic paste recipe overpowering.
- Oil is best to increase shelf life: Use either canola, vegetable or olive oil to make the paste instead of water. You may also use salt along with the oil. They will help your homemade ginger garlic paste last longer.
- Avoid Vinegar: Adding vinegar is also a great way to preserve ginger garlic paste but its acidic nature reacts with garlic & turns the color to greenish or bluish green. If you want a bright batch of homemade ginger garlic paste avoid using vinegar by all means.
- Do not skip the turmeric: Turmeric powder has antibacterial properties. I love adding it to boost the longevity of my homemade ginger garlic paste & it also gives the paste a gorgeous bright color & keeps it that way for a long time.
- Equal portions of ginger to garlic: The secret taste lies in the right portions & in this case it’s the equal portion of ginger to garlic.
- No water: Do not be tempted to add water while making a smooth paste. Water will both decrease the shelf life of the paste & change it’s color. Instead use oil & a powerful blender or food processor.
How to Preserve ginger garlic paste for long time – Tips & Tricks
You can increase the shelf life of homemade ginger garlic paste by adding natural preservatives to the paste. Oil, Vinegar & salt all act as natural preservatives & increases the shelf life of homemade ginger garlic paste.
I used oil & a pinch of turmeric (antibacterial) in today’s recipe. However, you may use Vinegar & salt as well.
But, using vinegar which is an acidic agent will make the garlic turn bluish green which in turn will make the whole paste turn that color.
While adding salt will impact the taste too & make the paste salty.
My favorite natural preservative is oil as it doesn’t impact the taste or color of the ginger garlic paste. You may use canola, vegetable or olive oil.
I also love adding a pinch or two of turmeric which acts as an antibacterial & also imparts a bright fresh color to the homemade ginger garlic paste & keeps it that way for a long time.
Pro Tip: Natural preservatives are oil, vinegar, salt. Vinegar might change the color of the paste to greenish or bluish green. Salt will impact its taste making it salty. While oil will not impact color or taste. Turmeric acts as an antibacterial.
How long does Ginger Garlic paste last?
Ginger Garlic Paste lasts for 2 or 3 weeks in the fridge & 6 months in the freezer when stored well in air tight containers.
Can Ginger Garlic paste be frozen?
Yes, ginger garlic paste can be frozen for 6 months in the freezer for future use.
How do you freeze ginger garlic paste?
You can freeze ginger garlic paste in ice cube trays or in small portion size containers & freezer safe bags.
It’s easier to use frozen ginger garlic paste from the ice cube tray.
You can just pop a frozen cube & directly add it in the recipes.
Pro Tip: Avoid bulk freezing ginger garlic paste in a single bag or container because it’s difficult to scoop out just 1-2 tbsp (that’s the quantity maximum recipes demand). Re-thawing the full batch will reduce its longevity.
Does ginger garlic paste go bad or spoil?
Yes ginger garlic paste may spoil or go bad when not made right & not stored right under ideal circumstances.
Adding water while making the paste will reduce the shelf life of the paste. Also. using a wet spoon to scoop out the paste from the stored jar will lead to spoilage.
If the ginger garlic paste is stored on the counter top for more than 24 hrs in hot & humid weather it will go bad.
Always store it in the far end of your fridge in an air tight container that’s completely clean, dry & sterilized to reduce the risk of botulism.
Pro Tip: IDEAL CONDITIONS TO STORE & USE: For prolonged shelf life store the ginger garlic paste in Clean, dry & sterilized jars in the far spot of your fridge (behind). Always use a clean, dry spoon to scoop it out for future use.
Why does my Ginger Garlic Paste turns green?
Ginger garlic paste turns green when you use any trace of water to help make the paste.
Sometimes, hybrid gingers that are bluish inside might make the whole paste turn bluish or green in color.
Adding vinegar as a natural preservative might also alter the color of the ginger garlic paste. This is because vinegar is acidic & hence, reacts with the garlic. This in turn impacts the color of the paste.
Pro Tip: Use organic ginger to make the paste & DO NOT be tempted to use water to help you with the process of making the paste. Instead, use a powerful mixer grinder or food processor.
What is the use of Ginger Garlic Paste?
Ginger Garlic paste is widely used in Indian cooking as a condiment to flavor food.
Especially meat, fish, paneer, biriyani & Indian Kabab recipes uses at least some amount of ginger garlic paste.
This condiment adds lots of flavor to foods, helps disguise any typical strong smell of meat, fish, eggs, & helps bring out the best flavors in Indian recipes.
You’ll find a long list of recipes on this blog that makes use of homemade ginger garlic paste. Here’s a few that you can try cooking with today’s Ginger Garlic Paste Recipe:
Instant Pot Indian Goat Curry, Instant Pot Indian chicken curry, Chicken Karahi dhaba style, Kadai Prawns, Chicken Changezi, Duck egg curry.
How do you make Ginger Garlic Paste without blender?
You can make ginger garlic paste easily without a blender. It will take you a little longer to make a fine paste without a blender.
Use a mortar & pestle and pound the ginger & garlic pieces to a fine paste. In that case do chop the ginger & garlic to smaller pieces, it will help you to grind them easily.
Moreover, you may add the oil later once the paste is all done.
Ginger Garlic Paste Substitute
The best substitute of ginger garlic paste is minced ginger & garlic or finely grated ginger & garlic.
Whenever I run out of my homemade ginger garlic paste I quickly make a fresh batch of minced garlic & ginger for recipes.
Pro Tip: Substitute 1 teaspoon ginger garlic paste with 2 pods freshly minced garlic & 7 grams of minced ginger. You can also finely grate them instead of mincing them.
Try these awesome KABABS with homemade ginger garlic paste recipe – FOODIES TERMINAL.
How to make ginger garlic paste? Step by step
Steps in words below pictures
How to make ginger garlic paste?
- Wash, dry & chop ginger
Wash the ginger root & pat dry with the help of a paper towel. Peel, chop & add the pieces to the blender jar.
- Peel & dice garlic pods
Peel the garlic pods & dice them. Throw them into the blender jar along with the ginger pieces.
- Add oil
Pour oil. It acts as a preservative & will help in easy grinding.
- More oil
Add more oil if need be & if you plan to preserve the homemade ginger garlic paste for longer.
- Mix in turmeric powder
Throw in the turmeric powder & give the paste a final few whisk. Store right away in a clean, sanitize air tight jar.
Easy recipes with homemade Ginger Garlic Paste Recipe from FOODIES TERMINAL.
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- Wash & pat dry the ginger root completely with the help of paper towels. Peel & dice the ginger root into large chunks.
- Peel the garlic pods and chop them into big pieces.
- Add the ginger & garlic pieces to the blender jar. Pour half the mentioned oil and grind them.
- After giving a few pulses in the mixer grinder add the rest of the oil and make a complete paste.
- When it’s done mix in the turmeric powder with a spoon or you may add the powder and than pulse the mix for a few seconds in the blender.
- Sterilize the storing air tight jars in boiling water. Dry them completely than store the ginger garlic paste. Keep them in the far end of your fridge or freeze them in small freezer safe containers.
- Measuring cup used, 1 cup = 240 ml & 1 tablespoon = 5 ml.
- Ginger Garlic Ratio: 1:1 works the best. Use 1 part ginger with every 1 part garlic to make your homemade ginger garlic paste recipe.
- Use best quality ginger & garlic for best tasting ginger garlic paste recipe. Organic varieties always works the best. The organic gingers have less water content & are not fibrous.
- Choose fresh garlic & not aged.
- If the garlic is old & aged the paste will become overpowering.
- You may use about 2 tsp salt in this recipe. However, I didnot use any.
- You may use oils like canola, vegetable or olive oil.
- If you choose vinegar as the preservative the paste will change its color to greenish or bluish green. This is due to the reaction of the acidic agent with garlic.
- You may skip turmeric powder but it’s recommended ad it acts as an antibacterial agent & preserves the gorgeous color of homemade ginger garlic paste for a long time.
- Sterilize the storing jars in boiling water for 15 mins. Dry them completely before storing the homemade ginger garlic paste.
- Any contact with moisture will impact the color of the paste & it will become greenish.
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