ginger-green chilli paste

What is Ginger-Green Chilli Paste (Adrak-Mirchi Paste) ? Glossary | Uses + Recipes Viewed 59685 times

Also Known as
Adrak-Mirchi Paste, aadu marcha ni paste

What is ginger-green chilli paste, Adrak-Mirchi Paste ?


The combination of ginger and green chilli is used since many years. The aromatic taste of ginger compliments with the spicy taste of green chilli. This paste is used mainly as flavouring agent to variety of Indian dishes. It can be made into fine paste by washing green chilli thoroughly, removing the stem and chopping into medium pieces. Whereas ginger needs to be peeled first, washed and then chopped. It can be altogether added to blender with sufficient lemon juice and salt. Do not add water. Lemon and Salt acts as preservative and will keep it fresh and green in frozen form.

How to Select ginger-green chilli paste, Adrak-Mirchi Paste
Look for smooth skinned ginger with a fresh, spicy fragrance. Tubers should be firm and feel heavy. Long length is a sign of maturity, and mature rhizomes will be hotter and more fibrous. Avoid those with wrinkled flesh, as this is an indication of aged ginger past its prime. Green chillies should be crisp and unwrinkled ones. Make sure they are bright and unbroken. Ginger-Green chilli Paste is also easily available in the market of various brands. Ensure its freshness by manufacturing date and expiry date.

Culinary uses of ginger-green chilli paste, Adrak-Mirchi Paste

Ginger and chilli paste is always stocked up in every Guajarati household. It is been added in most of the dishes daily.. that is why their food taste different. 

1.      Nylon Khaman Dhokla  soft and spongy that the reference to nylon is really apt!

2.     Gujarati Kadhi  a traditional Gujarati preparation of a wonderful sweet and spicy curd mixture thickened with besan.

3.      Bhindi Masala tasty as ever, as the bhindi is stuffed with a mouth-watering mixture of spices and spice powders.

4.      Dal Dhokli Sunday morning delight in most traditional Gujarati households! A perfect combination of spiced whole wheat flour dhoklis simmered in Gujarati dal.

Mild flavour in the chaats and starters and flavours are pepped up because of the ginger and chilli paste.. in these recipes. Try assorted recipes of chaats and starters.

1.      Ragda Patties one of the most famous street foods of Mumbai, is a satiating snack that is loved by people of all ages. 

2.      Khasta Kachori Chaat one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. Khasta actually means "flaky" and this flaky kachori is filled with a delectable moong dal mixture and deep fried.

3.      Palak Methi Na Muthia  a popular Gujarati steamed snack with basic ingredients to make palak muthia are palak, methi, ginger green chilli paste, whole wheat flour. 



· Ginger Green chilli paste is a handy option to add that hot taste to vegetable dish, curries, Potato tikkis, sandwiches, Vadas, upma or Masala Parathas.
· It is a great alternative, when fresh green chilli is not available at home. Can be substituted in dals or tempering etc.
· It is used in pickles, chutneys and curry pastes

How to Store ginger-green chilli paste, Adrak-Mirchi Paste
It is best to freeze it in a dry container and remove 10 minutes prior to use in any recipie. Don't forget to keep it back in freezer, as it might turn dark and loose its freshness. It can stay good for a month and half.