can anyone tell me how to make my own whenever i try it within a day the air has got to it and it turns green iv tried putting a layer of oil over the top but that doesn't work do i need to use a bit of white vinegar?

Hi
For a more relaxed paste, use a mortar and pestal as it crushes the fibres rather than slash them. Yes more trad but works better in the home kitchen.
Regards

The best method for keeping most things fresh is to freeze them.
Make your garlic/ginger paste and then place one portion or the amount you most generally use, in an ice cube tray and freeze.
When you want your garlic paste just take it out the freezer half an hour before use.
You'll be surprised how far you can get a lump of ginger to go, and you never have to throw away that piece thats always kicking around the bottom of the fridge.
Also by freezing you dont add anything to it that would alter the taste of it, ie vinegar.

If you want something to be fresh then make it fresh garlic/ginger paste takes no more than 5 mins to knock up you can freeze but its just not the same  :-X

You should do what the BIR's do
Blend the garlic and ginger with the oil
You can also add a little water and salt, but that's not necessary
Keep it in a sealed container in the fridge
I use mine a month after I made it, with no ill effects
And it won't turn bluey green
I use a full bulb of garlic ,a similar volume of ginger, 2 tablespoons of veg oil, 2 tablespoons water and half a teaspoon of salt
If I'm making a larger quantity, then I don't bother with the salt and water

I cheat and buy jars. Can't remember the brand but their jars seem to keep in the fridge for at least 4 months (the last one) whatever it says on the back. I rarely use any bought spice mixes but life is too short to make ginger garlic paste fresh every time. A quarter teaspoon of sugar completely takes out the taste of the jar.

Try Panpot's Ashoka Garlic Ginger paste recipe

link to ashoka recipe https://curry-recipes.co.uk/curry/index.php?topic=3189.msg28438#msg28438

ps i now make it in the microwave. can post the proportions i use if needed.

Hi

Here we go again, try using mustard oil.

50/50 garlic and ginger in the blender with enough veg (not mustard) oil to make a fine paste and a little salt.

Quickly fry the paste in mustard oil, with 1 or 2 tsp of brown sugar, until just fragrant. Keeps covered in the fridge for ages.

Cheers
CoR

Quote from: matt3333 on April 17, 2010, 07:29 PM
If you want something to be fresh then make it fresh garlic/ginger paste takes no more than 5 mins to knock up you can freeze but its just not the same  :-X

I agree with matt3333 , it's worth the time to make G/G using fresh products and they last weeks in the fridge . If you don't fancy chopping up the G/G I bought a mini blender from Tesco's ( about ?15 ) just place your G/G in the blender with a drop of water and it takes just seconds to whizz it up .