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.



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