Ingredients


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    Green chilli-ginger paste

    The combination of ginger and green chilli is used since many years. The aromatic taste of ginger compliments with the spicy taste of green chilli. This paste is used mainly as flavouring agent to variety of Indian dishes. It can be made into fine paste by washing green chilli thoroughly, removing the stem and chopping into medium pieces. Whereas ginger needs to be peeled first, washed and then chopped. It can be altogether added to blender with sufficient lemon juice and salt. Do not add water. Lemon and Salt acts as preservative and will keep it fresh and green in frozen form.