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Ginger garlic paste


1 1/2 cups garlic cloves peeled, washed and dried
1/4 cup ginger sliced
1/4 cup to 1/2 cup oil

Grind ginger and garlic in a blender without water, use olive oil or vegetable oil until it becomes a paste.
The amounts of garlic and ginger can be adjusted I use 3:1.
The golden colour is due to using olive oil, if you use vegetable oil it would be a lighter colour.

Keep this is for no more than a week stored in the fridge in a tightly closed box or jar.

Updated
I have kept for more than 6 months before. Thank you to one of the readers who pointed out the health risk in keeping it for a long time. Use this right away or within a week.
Check out this article to read about the benefits of garlic. 

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17 comments:

  1. UnknownJune 21, 2010 at 4:00 PM

    dear, looks great, but please let me know the quantity of garlic ginger, is it 1:1?

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  2. Priya SureshJune 21, 2010 at 4:23 PM

    I cant live without this gg paste..i do the same way too..

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  3. TorviewtorontoJune 21, 2010 at 4:53 PM

    1/4 cup ginger grated and sliced
    1 1/2 cups garlic cloves
    it is about 1:3 ratio can adjust the amount. Add about 1/4 cup oil first then if you need add more, I added about 1/2 cup. I didn't put the amount on the recipe as you can adjust the amounts.

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  4. Niloufer RiyazJune 22, 2010 at 7:23 AM

    a very useful recipe

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  5. claudia lamascoloFebruary 3, 2011 at 8:03 PM

    what great info thanks so much!

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  6. MonaFebruary 3, 2011 at 8:08 PM

    I have heard that it does not matter at all if the ginger garlic paste turns into green. The green color is due to the reactions between ginger and garlic and not at all harmful to health.

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  7. Charlie @ SweetSaltySpicyFebruary 3, 2011 at 8:38 PM

    Great recipe! Thanks :).

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  8. KrithisKitchenFebruary 3, 2011 at 8:39 PM

    Thanks for the recipe..
    http://krithiskitchen.blogspot.com

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  9. ClaudiaFebruary 3, 2011 at 8:51 PM

    Thanks so much for this - it has so many uses.

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  10. Belinda @zomppaFebruary 3, 2011 at 8:55 PM

    Such a great paste - I can imagine so many different uses for this!

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  11. Medeja- CranberryJamFebruary 3, 2011 at 9:54 PM

    Really great thing. I tried to make just garlic paste and it became green :( so I threw it out

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  12. Lisa | Authentic Suburban Gourmet February 3, 2011 at 11:45 PM

    Looks divine! What is your favorite way to use this in a dish?

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  13. Mina JoshiFebruary 4, 2011 at 4:30 AM

    I like your version of making ginger garlic paste!! Need this mixture for a lot of recipes. I usually blend mine with lemon juice and freeze in an ice tray.

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  14. TorviewtorontoFebruary 4, 2011 at 7:46 AM

    This recipe doesn't usually become green beause the oil is like a presevative and it lasts for a long time
    Good to know that if does turn a little green it doesn't matter as Mona has mentioned I wanted to be in the safe side:)
    I am sure as we have so many uses for it and if it is kept in a tight jar in the fridge and a clean spoon is used it will be fine.

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  15. brankaFebruary 4, 2011 at 1:52 PM

    Everything l have ever read says not to store garlic with oil for any length of time due to botulism, even in the fridge.

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  16. Jenné @ Sweet Potato SoulFebruary 4, 2011 at 11:21 PM

    Scary germs aside, this sounds delicious!
    So what's your favorite use for GG paste?

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  17. PeggyFebruary 5, 2011 at 6:44 AM

    This sounds great! I'm always buying this stuff at the store and I have no idea why when it's so easy!

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Thank you for commenting :)