Technique to store Ginger Garlic pastes

Ingredients

• 1 kg ginger
• 100 gr salt
• 1 up ginger
• 1 1/2-2 cups garlic
• 1/4 cup salt
• 500 gr green chillies
• 50 gr salt

Steps

1. Peel, wash and dry ginger/garlic/green chillies cut chillies and ginger in big pieces
2. Transfer the ingredients in a mixer jar and grind. Do not over-fill the jar. It should be till half a jar.
3. Grind till smooth. If it doesn't grind, add a little more salt and grind again. DO NOT USE WATER.
4. Transfer them in different containers. Label with today's date and put in the deep freezer.
5. If you want to avoid so much salt, you can transfer the pastes in an ice tray. Next day the cubes will be ready to use.