Coriander and Chili Chutney/Dip in Froothie Evolve

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Every Indian family has a version of this green chutney/dip which is used as a condiment with Indian food and snacks  such as samosas and bhajias – but also as a sandwich spread.  This week I made the chutney dip in the Froothie Evolve blender and it turned out smooth and held all its flavours and the green colour hasn’t faded after a week.  In fact, it was hotter than usual!! Over the last couple of weeks week I have used the Froothie blender to made a quick hummus recipe and a quick no oil Carrot and coriander soup, tomato soup as well as cauliflower and sweet potato soup.

Ingredients

  • 10-12 cloves of  peeled garlic
  • 1 small piece of washed and scrapped fresh root ginger
  • 12-14  fresh green Kenyan chilies ( you can use any hot chilies)
  • 1 peeled and chopped mango – preferably raw
  • 7-8 medjool dates with the stones removed
  • 1 tsp salt
  • 2  tablespoons lemon juice
  • 1 big bunch of coriander washed and chopped roughly

Method:

1. With Froothie Evolve you get 2 jugs – both made of tempered glass.  The first jug has a heating element which allows you to cook & blend or steam & blend (if you use the steaming function and the stainless steel basket). The first jug is perfect for  soups and steamed vegetables.   The second jug is a high speed blender jug with 6 blades to give you the smoothest blending result possible. For this recipe  I used the second jug.  Put all the ingredients in a Froothie Evolve  jug with half a cup of water.

2.Use the pulse mode and blend it for a minute.

3. Your chutney/dip is ready to be bottled. It should be fine in the fridge for a week.

Coriander and Chili Chutney/Dip in Froothie Evolve

Every Indian family has a version of this green chutney/dip which is used as a condiment with Indian food and snacks  such as samosas and bhajias – but also as a sandwich spread.  This week I made the chutney dip in the Froothie Evolve blender and it turned out smooth and held all its flavours and the green colour hasn’t faded after a week.  In fact, it was hotter than usual!! Over the last couple of weeks week I have used the Froothie blender to made a quick hummus recipe and a quick no oil Carrot and coriander soup, tomato soup as well as cauliflower and sweet potato soup.
Course: condiment
Cuisine: Indian
Keyword: dips, green chutney, lili chutney
Author: Mina Joshi

Equipment

  • Froothie Evolve Blender

Ingredients

  • 10-12 cloves of  peeled garlic
  • 1 small piece of washed and scrapped fresh root ginger
  • 12-14 fresh green Kenyan chilies ( you can use any hot chilies)
  • 1 peeled and chopped mango – preferably raw
  • 7-8 medjool dates with the stones removed
  • 1 tsp salt
  • 2 tbls lemon juice
  • 1 big bunch of coriander washed and chopped roughly

Instructions

  • With Froothie Evolve you get 2 jugs – both made of tempered glass.  The first jug has a heating element which allows you to cook & blend or steam & blend (if you use the steaming function and the stainless steel basket). The first jug is perfect for  soups and steamed vegetables.   The second jug is a high speed blender jug with 6 blades to give you the smoothest blending result possible. For this recipe  I used the second jug.  Put all the ingredients in a Froothie Evolve  jug with half a cup of water.
  • Use the pulse mode and blend it for a minute
  • Your chutney/dip is ready to be bottled. It should be fine in the fridge for a week.

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