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Web exclusive: Ginger garlic paste


This condiment will add kick to your chicken vindaloo. Moisture will reduce its shelf life, so dry your ginger thoroughly.

Recipe courtesy of Shivani Dhamija


  • 1 cup (250 ml) fresh ginger, cubed
  • 20 garlic cloves, peeled
  • ½ tsp (2.5 ml) salt


  1. Wash and dry ginger.
  2. Blend into a paste.
  3. Keep refrigerated.

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