Ginger Green Chili Paste Recipe – Easy Indian Condiment

Last Updated on 2 months by Neha Deshmukh

Ginger Green Chili Paste Recipe – Easy Indian Condiment

Hey everyone! If you’re anything like me, you’re always looking for ways to add a little zing to your meals. And honestly, nothing does that quite like a good ginger-green chili paste. It’s a staple in my kitchen, and once you make it homemade, you’ll wonder how you ever lived without it. It’s seriously so much fresher and more flavorful than anything you can buy in a jar. Let’s get into it!

Why You’ll Love This Recipe

This ginger-green chili paste is a total game-changer. It’s incredibly versatile – perfect for marinades, curries, stir-fries, or even just a dollop with your dal-chawal. Plus, it comes together in just 5 minutes! Seriously, 5 minutes is all it takes to unlock a world of flavor. It’s easy enough for beginner cooks, but the results are restaurant-worthy.

Ingredients

Here’s what you’ll need to whip up a batch of this magic:

• 200g ginger (about a thumb-sized piece)
• 200g green chilies (adjust to your spice preference!)
• 3 Tbsp neutral oil (like sunflower or canola)
• Salt to taste
• 1 splash water (about 1-2 Tbsp)

Ingredient Notes

Let’s talk ingredients for a sec. Good quality ingredients make all the difference.

• Ginger: Fresh ginger is key here. Look for firm, plump pieces.
• Green Chilies: The type of green chili you use will drastically change the heat level. More on that below!
• Neutral Oil: We’re using neutral oil here because we want the ginger and chili flavors to shine. You don’t want olive oil overpowering things.
• Salt: I prefer using sea salt, but any salt you have on hand will work just fine.

Ginger Varieties & Their Heat

Did you know there are different types of ginger? They vary in heat and flavor!

• Young Ginger: This is milder and more floral. Great if you want a subtle ginger flavor.
• Mature Ginger: This is the more common type, with a stronger, spicier kick.
• Baby Ginger: These are super tender and have a delicate flavor.

Green Chili Options: Choosing Your Spice Level

Okay, this is important! Green chilies come in a huge range of heat.

• Serrano Peppers: These pack a punch! Use these if you like things spicy.
• Jalapeño Peppers: A milder option, good for those who prefer a little heat.
• Thai Green Chilies (Bird’s Eye): These are seriously hot! Use with caution.
• Poblano Peppers: Very mild, almost no heat.

The Role of Neutral Oil

The oil isn’t just there to help things blend. It actually helps preserve the paste and keeps the color vibrant. Plus, it carries the flavors beautifully when you’re cooking.

Salt – Type and Quantity

Salt enhances all the flavors, so don’t skip it! Start with about ½ teaspoon and add more to taste. I find sea salt gives a cleaner flavor, but table salt works perfectly well.

Step-By-Step Instructions

Alright, let’s make some paste!

1. First, wash and roughly chop the ginger and green chilies. You don’t need to be precise here – the blender will do the work. Remember to remove the stems from the chilies!
2. Now, add all the ingredients – ginger, green chilies, oil, and salt – to your blender.
3. Pulse it a few times to get things started. Then, start blending continuously, adding a splash of water gradually. This helps achieve a smooth, paste-like consistency.
4. Keep blending until everything is nicely combined and you have a smooth paste. It should take just a few minutes.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overblend: Overblending can make the paste too watery.
• Taste as you go: Adjust the salt and chili levels to your liking.
• Use a good quality blender: A powerful blender will give you the smoothest results.

Achieving the Perfect Paste Consistency

The goal is a smooth, spreadable paste. If it’s too thick, add a little more water, a teaspoon at a time. If it’s too thin, you can add a little more ginger.

Adjusting Spice Levels

Don’t be afraid to experiment! If you’re sensitive to spice, start with fewer chilies. You can always add more later. I usually make a milder batch for my family and a fiery one just for me!

Storing Homemade Paste

This paste will keep in the fridge for up to a week. Just store it in an airtight container. For longer storage, see below!

Variations

• Vegan Adaptation: This recipe is already vegan!
• Spice Level Adjustment – Mild to Fiery: As mentioned, adjust the number and type of green chilies.
• Regional Variations – Maharashtrian, South Indian Influences: In Maharashtra, they often add a touch of garlic. South Indian versions sometimes include a squeeze of lemon juice.
• Festival Adaptations – Use During Teej/Karwa Chauth: This paste is often used in the thalis prepared during these fasting festivals.

Serving Suggestions

Seriously, the possibilities are endless!

• Add a spoonful to your favorite curry.
• Use it as a marinade for chicken, fish, or vegetables.
• Stir it into soups or stews.
• Mix it with yogurt for a quick and flavorful dip.

Storage Instructions

Want to keep this paste for longer? No problem!

• Freezing: This paste freezes beautifully! Portion it out into ice cube trays, then transfer the frozen cubes to a freezer bag. This way, you can just pop out a cube or two whenever you need it. It will keep in the freezer for up to 3 months.

FAQs

Let’s answer some common questions:

What is the shelf life of homemade ginger-green chili paste?

It lasts about a week in the fridge in an airtight container.

Can I freeze this paste?

Absolutely! It freezes really well – see storage instructions above.

What if my paste is too spicy?

Add a little more ginger or a tablespoon of yogurt to tone down the heat.

Can I use a food processor instead of a blender?

Yes, a food processor will work, but the paste might not be as smooth.

What type of oil is best for this paste?

A neutral oil like sunflower or canola is ideal.

Is it possible to make this paste without oil?

You can, but it won’t last as long and the color might not be as vibrant. The oil helps preserve it.