can someone tell me how to make ginger garlic and a chillie pulp want to make alot so i can freeze it readt f

Answer 1

Try pulping in a mortar and pestle and then freezing in ice cube trays so you have lots of small useable quantities.
Ginger needs to be peeled first then chopped and pulped.
If you want lots of brilliant tips on preparing stuff in large amounts for curries and the like ,try Pat Chapman's curry club books.The one i use most is the "favourite restaurant curries " book.

All of these purrees are available in jars and keep for ages in the fridge.Really handy. Don't by the garlic thats got vinegar or brine in it.

Answer 2

The pulp (RRM's recipe is perfect by the way) won't take well to freezing so I'd suggest you just make smaller quantites as and when needed. If you use it a lot, pulp stored in an airtight container in the fridge should keep for about a week.

Answer 3

At home we usually blend garlic with cooking oil and store them in glass jar and keep in the fridge. Same goes to ginger. Never add water coz it changes the color. Blend chillies with quite a lot of lemon/lime juice and 2 cloves of garlic. And again store them in glass jar and keep in the fridge.

Answer 4

Finely chop ginger, garlic and chillies
Then put into a pestle & morter and grind until you have a pulp, add a little oil if neccessary.

Answer 5

put i chilly 3 clove of garlic 1inch of grated fresh ginger 25mil of olive oil put in food processor wiz until smooth if you don't have a processor grind all in mortar&pessel