cooklybookly
rate
Ginger Pulp / Ginger puree

Ginger Pulp / Ginger puree

Batch Preparation

I use so much ginger in my cooking I like to make up large batches of ginger pulp / chopped ginger. It saves both prep time during the week and reduces the amount of daily washing up! You can easily prepare ginger for the next 6 months of cooking if you do this and you'll be more inclined to make curries and other dishes that require ginger on the spur of the moment. If you want to do this then it's best to use a blender to really speed things up.


Peeling

Whichever way you make ginger pulp you will need to peel it first. For the quickest and easiest way click here .


Ginger for 1 recipe

Grating

If you only want enough ginger pulp for one recipe then the best way to prepare it is by peeling it then simply using a grater to grate it as finely as you like.


Chopping

Alternatively you can cut the ginger into thin slices, then cut it again to give you thin matchsticks of ginger and finally cut across the matchsticks to give you a fine dice.


For large quantities

Click here to watch the full video on how to make a big batch of ginger pulp.


Cut the peeled ginger into chunks, just to give the blender a helping hand. Place it in a small food processor and pulse the blender until the ginger is chopped. It is best to do this in a small blender as in a larger one the ginger may get a little lost and therefore not get chopped properly.


If you are making ginger pulp to use over the next few days/ months you will need to preserve it.


Preserving the ginger pulp

You will need to add a dash of white wine vinegar (about 1 tbsp ) and a little salt (about 1 tsp ) to the chopped ginger to preserve it. Add them to the blender and give it one last blitz to mix it in. It is then ready for storing .


Storing

For the week

If you have made enough ginger (with salt and vinegar in ) for the week,

  1. Simply spoon it into a container (with a lid).
  2. Cover the surface of the ginger with vegetable oil the replace the lid
  3. Pop it into the fridge.
  4. When you need prepared ginger simply take a spoonful out of the container and use as the recipe states.


The preserving oil can be used for cooking or you can drain it off.


Really big batches

If you have made enough to last you longer than a week....


  1. Take the pulped ginger with vinegar and salt in and spoon it into an ice cube tray.
  2. Place it in the freezer, then when set carefully pop the cubes out and store in a container.
  3. When you need ginger for a recipe remove a cube and pop it straight into the pan.


Alternatively


  1. Line a baking tray with a sheet of greaseproof paper.
  2. Spread the chopped ginger out in a thin layer and place it in the freezer for at least 4 hrs.
  3. Once frozen, scrape the ginger into a container with a lid and place it back in the freezer.
  4. When you need prepared ginger simply take a spoonful out and use as the recipe states.







author photo

Anjula Devi

A respected food writer and author, Anjula started cooking with her father at the age of eight. At that time the ingredients for Indian cuisine were not as readily available as they are now and Anjula travelled on the number 207 bus with her father to Shepherd’s Bush Market where they would buy a selection of spices, fresh fish and Indian vegetables. ​​ Utilising her cookery skills and passion for spices, Anjula launched her own business in 2010, Anjula Devi Authentic Indian Food, providing Indian dinner parties and Indian cookery classes. Anjula has created a range of authentic recipes for Manchester United, arguably the biggest football club in the world, where she is a consultant chef. A Brand Ambassador for TRS Foods, the world’s largest Indian food company, Anjula has also launched her own brand, Route 207, inspired by the bus route she used to take to the spice market.
Our social features are coming soon