Keep ginger-green chilli paste fresh for months, just follow these 4 easy secret tricks. – ..

News India Live, Digital Desk: The main reasons for the deterioration of the paste are moisture and oxidation. The methods given below maintain the pH level of the paste and prevent the growth of bacteria.

1. The Magic of Salt and Oil (The Classic Preservative)

While making paste, add a little Salt And cooking oil Add (especially mustard oil or refined oil).

How it works: Salt is a natural preservative, while oil forms a protective layer over the paste, preventing air from entering and keeping the paste green.

2. Use of Vinegar

If you want that the color of the paste does not change at all and it lasts for 1 month, then while grinding, add 1-2 teaspoons of white vinegar Put it in.

Tip: Adding vinegar may cause slight sourness in the paste, hence reduce the use of tomato or dry mango powder while making the vegetable.

3. ‘Ice Cube’ Trick (For Long Term Storage)

If you are making paste in large quantities, instead of filling it in a container ice tray Put it in and freeze it.

Benefit: When the paste sets, take out these cubes and make a ziplock bag Fill in. Whenever you want to cook, simply take out a cube and drop it directly into the pan. Due to this, the entire paste does not have to be taken out again and again and it does not spoil for months.

4. Use of turmeric

a pinch while grinding Turmeric By mixing, the risk of fungus getting into the paste is eliminated. The anti-bacterial properties of turmeric increase the life of the paste.

Take special care of these things (Pro Tips):

Avoid moisture: Wash ginger and chilli before making paste. dry completely. If water is required while grinding, then use 1 teaspoon oil instead of water.

Glass Vessel: Always to store the paste airtight glass jars Use. Plastic containers may retain odors and cause the paste to spoil quickly.

Dry spoon: Always use a clean and dry spoon to take out the paste from the jar.