GGG - ginger, garlic and green chilli

Keep portions of this in the freezer to use in lots of curries

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8oz fresh root ginger, peeled and roughly chopped

4oz garlic, peeled and roughly chopped

2oz green chillis, seeds and stalks removed


Put all three ingredients in to a food processor and whizz for a minute or two – the result should be a rough paste as if you had finely grated the ingredients.

My Tips:

It is worth making a reasonable quantity at a time and then freezing portions (well-heaped teaspoons) wrapped in cling film in the freezer. The portions last ages for next time you make a curry.

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© 2024 - Penny Melville-Brown
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