I use to buy the ready-made pack from shop, but realized it lacks the fresh flavor. My mother use to peel and store garlic separately to be used as on needed basis. You can dice them or crush as required for the dishes. I unlike her lazy so make paste and store.
The first time I prepared the paste, it turned green on the top though it was refrigerated. I read some people still use it as its the chemical reaction and not to worry. Next time I added a little oil and vinegar while grinding the paste. Stored it in air tight container, in refrigerator. It would last for about 60 days i presume. No discoloration, just perfect for everyday use.
You can use the regular peeler to peel ginger skin. Wash before doing it, as it will be easier. If the ginger is covered by plenty of mud, soak in water for a while and then wash it.
Slice them in small pieces, as it will be easier to blend and less time consuming.
Similarly peel and wash garlic. You can peel them while watching your favorite show, else it would seem like a tedious work. Peel and wash them. It can be refrigerated if you want to make the paste another day. Store in a container/bottle with lid.
You can make separate pastes, or together. Add garlic/ginger in the chutney jar or wet/dry grinding jar if you are using mixer. Blend for 5 - 10 seconds, add a very little, too very little for the contents to mix well while blending. Add few drops of cooking oil, and salt(optional) and blend, until the mixture is smooth. Finally add 1/2 teaspoon of vinegar and mix well, before transferring the paste to the container. Refrigerate immediately.
I haven't tried this though, having the air tight container outside in a dry cool place than refrigerating if vinegar is used. Ensure to close tightly after each use.
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