Ginger garlic paste

Preparation info

  • Makes

    1 x 250 ml

    • Difficulty


    • Ready in

      20 min

Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Fresh ginger and garlic are indispensable to many dishes across the subcontinent; keep a jar of this paste in the fridge, as you’ll find so many brilliant uses for it. The key is to use equal amounts of ginger and garlic. You can also add green chillies, or use vinegar or lime juice instead of lemon juice, to help preserve the paste.


  • 100 g ( oz) young fresh ginger
  • 100 g (


Thinly peel the ginger, and peel all the garlic cloves.

Finely grate or chop the ginger, then grind to a paste with the garlic cloves, using a spice grinder or mortar and pestle. Mix in the salt, mustard oil and lemon juice until well combined.

The paste will keep in a sterilised container in the fridge for 8–10 days, or indefinitely in the freezer.