Do you keep homemade pastes or jarred chutneys to upgrade weeknight dal–roti?
Do you keep any homemade chutneys, masala pastes, or jarred condiments that you prep once and use through the week to quickly lift plain dal–roti or leftover sabzi? Which ones actually save you time, how do you store them (fridge/freezer/jar), and when do you reach for them on busy weekdays?
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Quick, practical storage + time‑saving tips: use clean/sterilized jars and a dry spoon, label with date, and portion before storing. Fresh green chutneys keep only a few days in the fridge but freeze excellently in ice‑cube trays (use within a couple of months). Cooked masala/ tomato‑onion pastes last longer in fridge (about a week or two) and much longer frozen. Ginger‑garlic paste is best portioned and frozen; refrigerate only short‑term. Adding acid (lemon/vinegar) or a thin oil layer/preserve extends life. Always discard if smell, color or mold changes.