Makes: 2 and 1/2 cup
200 grams ginger, peeled and chopped
200 grams garlic, peeled and chopped
1/2 cup sunflower oil or olive oil
1-Grind ginger and garlic until pureed. Add oil mix, again grind into a smooth paste. Transfer mixture into an airtight container or bottle. Keep refrigerated up to 3 months.