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Homemade Ginger Garlic Paste

July 4, 2017 by Helene Dsouza 30 Comments

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Helene Dsouza
Rich and flavorful homemade ginger garlic paste for your Asian dishes.
Total Time: 15 minutes
4.91 from 10 votes
Jump to Recipe
Homemade Ginger Garlic Paste

Ginger Garlic Paste is an essential in any Indian and Asian kitchen.

You add a spoonful of ginger garlic paste to curries, stir-fries or you use it as a natural tendering agent to meat cuts.

Homemade Ginger Garlic Paste

What is ginger garlic paste and how do you use it?

Some of you were so kind to direct my attention towards a homemade ginger garlic paste.

I understand that ready made ginger garlic pastes are not always available in Western stores.

The only option is to make your own from scratch ginger garlic paste.

Of course the homemade fresh paste version is stuffed with handpicked aromatic ingredients, so it makes sense to roll up the sleeves and to make your own at home.

Not only does the paste enhance the flavor of any dish but it also has a super useful meat tenderizing ability which makes it indispensable in my kitchen!

Ginger Garlic paste is the most important basic food item in any Indian kitchen.

Everybody has it and everybody mostly makes it from scratch.

At first, I would only use the aromatic fresh paste in Indian dishes but slowly it found it’s way in home cooked fusion dishes as well.

Back in our Tandoori days, I was the ginger garlic maker.

We would make big batches by grinding peeled ginger chunks and peeled fresh garlic pods into a fine paste.

A kilogram would maybe last for a week.

Homemade Ginger Garlic Paste

Choosing the freshest of ingredients

At your local grocer, you can buy peeled garlic in bags.

There is a great choice of garlic and fresh ginger in the markets.

I tend to buy local garlic since it’s very flavorful.

When you make this ginger garlic paste, get super fresh young ginger.

Just poke with your nail into the ginger and if some root juice comes out, you will know that the ginger is right.

Ginger has a tendency to turn fibrous the older it gets.

So older ginger roots turn dry and woody and those should not be blend into a paste or you ll end up with irritating strings.

The fresher the ginger the better, no doubt!

Homemade Ginger Garlic Paste

How to make ginger garlic paste

Since it’s not a very common paste in the Western world, I can imagine that homemade ginger garlic paste would make a nice attentive and useful little homemade gift for Asian food-loving family members and friends.

The version I am sharing today can be stored for a few weeks in the fridge without that it turns bad.

Ginger and garlic are anyway known as effective natural food preservatives and I add some organic local coconut vinegar so that it stores even better and longer.

You can always use some regular white vinegar in this recipe instead of the coconut vinegar.

I use coconut vinegar because it’s a local product in Goa and I love the intensive flavors.

My husband’s family and our former Punjabi cook follow the same ginger garlic ratio.

That means the ginger is a third to the garlic, less then most other Indian ginger garlic paste recipes.

You can always double the amount to make a bigger batch.

I often prefer bigger batches since I use it frequently in my cooking and I just like to have enough paste for a few weeks.

Recipes that use ginger garlic paste

  • Chicken Tikka – tandoori cooked chicken skewer kebab
  • Veg Tikka with Soya – tandoori cooked soya skewer kebab

Dear reader, how are you planning to use the ginger garlic paste?

Please feel free to share your thoughts and ideas with us in the comment section further below!

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Homemade Ginger Garlic Paste

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Homemade Ginger Garlic Paste

Homemade Ginger Garlic Paste

Rich and flavorful homemade ginger garlic paste for your Asian dishes.
4.91 from 10 votes
Print Pin Rate
Course: Condiment
Cuisine: Indian
Keyword: ginger garlic paste recipe, how to make ginger garlic paste
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 30 servings
Calories: 12kcal
Recipe by: Helene Dsouza

Ingredients

  • 7 ounces Garlic peeled
  • 3.5 ounces Ginger peeled
  • 2.5 fluid ounces White Vinegar I use Coconut Vinegar
US Customary – Metric

Instructions

  • Peel your garlic and ginger.
  • Cut your ginger into chunks.
  • Blend the garlic, ginger and vinegar to a fine paste. When doing so you might want to work in batches or your blender will get overloaded. Do not add any water because that will reduce the shelf life of the paste.
  • Store the smooth paste in a jar and keep in the fridge for further use.

Nutrition

Nutrition Facts
Homemade Ginger Garlic Paste
Amount Per Serving
Calories 12
% Daily Value*
Sodium 1mg0%
Potassium 40mg1%
Carbohydrates 2g1%
Vitamin C 2.2mg3%
Calcium 13mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  1. Trevor Motha says

    November 11, 2019 at 5:05 pm

    5 stars
    I make Ginger Garlic Paste in the ratio Ginger 500 grams to 759 grams Garlic and I add Apple Cider Vinegar to grind it to a fine paste in my Kitchenaid Blender., It lasts for months in the fridge, I also make them in ice cube trays and freeze it, this could be an easier option to take what I actually require and it could stay for a year or longer.

    Reply
    • Helene Dsouza says

      November 11, 2019 at 7:09 pm

      Thanks for sharing your thoughts Trevor. I love the ice cube tray idea to freeze the paste in batches.

      Reply
  2. Estelle Goodell says

    May 24, 2018 at 6:48 pm

    I read on another site that adding vodka to the ginger garlic paste would preserve it and doesn’t change the flavor profile. Just another idea for consideration.

    Reply
    • Helene Dsouza says

      May 25, 2018 at 5:58 am

      Thanks for sharing this Estelle. I personally think I will stick to vinegar in my food ๐Ÿ™‚

      Reply
  3. Jo M says

    January 28, 2018 at 1:35 pm

    I just made this with rice vinegar and it’s great, and smells divine! Thanks for the recipe.

    Reply
    • Helene Dsouza says

      January 28, 2018 at 1:39 pm

      That’s a fantastic idea to try homemade ginger garlic paste with rice vinegar! Thank you for your comment Jo. ๐Ÿ™‚

      Reply
  4. rebecca says

    November 15, 2016 at 5:04 am

    so good and essential in Indian cuisine I should make my own.

    Reply
  5. Mohd Abdullah Dar says

    May 13, 2016 at 4:17 pm

    How long can we preserve garlic-ginger paste prepared by this method.Can we use synthetic vinegar?

    Reply
    • Helene Dsouza says

      November 15, 2016 at 2:50 am

      You can store the freshly made ginger garlic paste for up to 3 months in a cool and dry place, such as the fridge. Don’t add water as it will reduce the shelf life. That’s why we use only vinegar to preserve it naturally. You can use synthetic vinegar as well, however the flavor might be a bit less intense. That’s your choice after all. ๐Ÿ™‚

      Reply
  6. Eva Taylor says

    April 22, 2016 at 7:20 pm

    5 stars
    Hi Helene, I don’t cook Indian very often so this paste may not last for me. Have you ever tried freezing it? I often freeze this type of thing in an ice cube tray and then pop them out into a ziplock baggie for future use.

    Reply
    • Helene Dsouza says

      April 25, 2016 at 12:51 pm

      Eva I am not sure if it makes sense to freeze ginger garlic paste. I tried freezing ginger and garlic in a whole at separate times and I didn’t like the consistency and color it was taking after it thawed. However, I do like your ice cube freezing idea, it sounds convenient and I might just try it myself. Let me know if you tried to freeze the ginger garlic paste this way, I am sure some of us would be interested in the outcome.

      Reply
      • Eva Taylor says

        November 15, 2016 at 5:26 am

        Don’t defrost the ginger tubor, just grate it on a microplane, you needn’t even peel it. This is how I store ginger as I don’t use it as often.

        Reply
        • Helene Dsouza says

          November 16, 2016 at 12:28 am

          cool idea! I would like to try that sometimes. I can imagine those ginger flakes for tea making.

          Reply
  7. Sophia says

    October 20, 2014 at 6:08 pm

    Hey,
    how long can you store the paste in the fridge?
    Cheers,
    Sophia

    Reply
    • Helene Dsouza says

      October 21, 2014 at 6:58 pm

      Hi Sophia,
      I think you can store ginger garlic paste for up to 3 months in the fridge as long as you don’t add water. If you feel that the recipe quantity is too much, half the recipe, that means 125 grams peeled garlic, 40 grams peeled ginger and 34 milliliter white vinegar.

      Reply
  8. Jessica @ Floptimism says

    October 5, 2013 at 11:32 pm

    I’m always looking for healthy, minimally processed ways to add flavor to my dishes, and this sounds fantastic! I actually featured your post on my blog’s Weekend Wrap-Up today, and hope you’ll stop by to check it out. Thanks for such a wonderful idea, and enjoy your weekend!

    http://www.floptimism.com/2013/10/weekend-wrap-up-self-love.html

    Reply
  9. Charles Smith says

    October 2, 2013 at 10:13 pm

    Oh, so simple, but so useful… I didn’t realise everything would be raw… I guess I always thought it might be cooked a little bit (which doesn’t make sense, I know :p)

    It looks really nice – do you know how long it will keep for?

    Reply
  10. mjskit says

    October 2, 2013 at 8:50 am

    I love ginger-garlic paste! It’s such a convenience and it is so good in many different dishes. Great jar of paste!

    Reply
  11. Klaudia says

    September 29, 2013 at 6:26 am

    Thanks a lot! It was great therefore easy to create.

    Reply
  12. Shuhan says

    September 28, 2013 at 10:54 pm

    Oh this is sooo handy Helene! All indian recipes always call for this and it’s so good to ahve a jar of this on hand! A homemade version is such a wonderful idea. Good one xx

    Reply
  13. Liz says

    September 28, 2013 at 6:29 pm

    I love, love this flavor combination, Helene! What an excellent timesaver to have this paste on hand ๐Ÿ™‚ Hope you’re enjoying your weekend.

    Reply
  14. Joanne T Ferguson says

    September 28, 2013 at 7:05 am

    G’day Helen, I have bookmarked this, true!
    I have never used coconut vinegar before and now am on the search for it too…thank you for allowing me today to learn something new!
    Cheers! Joanne

    Reply
  15. Eha says

    September 28, 2013 at 10:11 am

    5 stars
    Cannot imagine cooking without this! And yours is such an easy recipe ๐Ÿ™‚ !

    Reply
  16. CCU says

    September 28, 2013 at 6:24 am

    I can’t say a lot of ginger and I get along well but this paste looks too good to not be tried ๐Ÿ˜€

    Cheers
    CCU

    Reply
  17. Lizzy (Good Things) says

    September 28, 2013 at 3:36 am

    5 stars
    Helene, a beautiful post and so informative. Your pictures are awe inspiring too!

    Reply
  18. Ramona says

    September 28, 2013 at 2:38 am

    5 stars
    This is a must in my kitchen!! I love making this paste. ๐Ÿ™‚

    Reply
  19. [email protected] says

    September 27, 2013 at 11:33 pm

    5 stars
    I make this all the time, and never thought of blogging about it!! Brilliant! You always give me such awesome ideas about things I can write about.

    Reply
  20. [email protected] says

    September 27, 2013 at 10:34 pm

    You are amazing for sharing this essential staple of almost every Indian and especially Goan kitchen!

    Reply
  21. [email protected] says

    September 27, 2013 at 9:07 pm

    Really good recipe! I made ginger garlic paste in small quantities whenever I need it. I really should make a big batch sometime – it’s such delicious stuff. Really good post – thanks.

    Reply
  22. Joe says

    September 27, 2013 at 9:06 pm

    5 stars
    Ginger and Garlic…. what a combination. I think we better make this before garlic prices try to catch up with that of the onion ๐Ÿ™‚

    Reply

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