Ginger Paste

Prep Time 5 minutes
Cook Time 5 minutes
Course Spices & Chutney


  • 1 cup ginger, peeled and cut into small pieces
  • 1 tablespoon oil *
  • 1/2 teaspoon salt


  • Remove the skin from the ginger. Wash and dry completely, no moisture. Cut into small pieces.**
  • Add 1 cup of ginger into a grinder. Add 1 tablespoon of oil and ½ teaspoon salt to the grinder. These will act as a preservative.
  • Grind the mixture until it becomes a soft smooth paste with no lumps.
  • You can store the ginger paste two ways:
    Refrigerator - Add the ginger paste to an airtight container. Place a label on the outside of the container with the date and name. You should always use a dry spoon when taking out the paste for use in recipes.***
    Freezer - Place the ginger paste into an empty ice tray. You can measure out in any measurement (1 tablespoon, 2 tablespoons, etc.) you desire. Place the ice tray into the freezer until it is frozen. Place frozen cubes of ginger paste into a freezer bag labeled with the date, name of paste and measurement of the cubes.



*We used corn oil (vegetable oil), but any oil can be used.
**To help preserve the paste longer, try to keep as much moisture out of the paste.
***Refrigerated ginger paste may store up to 3 weeks. The frozen ginger paste may be stored for up to 3-4 months.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.


Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Stay up-to-date with our latest news & recipes!

Exciting News! Ammini Aunty has been working on a cookbook!