Garlic Dip and Garlic chutney

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 I love using my Froothie Evolve blender which has very high speed blending and saves me time to experiment by trying out my older recipes in this new gadget.

A family member brought me lots of raw garlic and I was looking new recipes and new ways of using it.  Someone mentioned a traditional Lebanese recipe for Toum.  Toum  can be used as a sauce, a condiment,.  It can be kept in the fridge for a month an also used to add to curries and sauces.  The recipe for toum requires slow blending and the addition of a huge amount of cooking oil. In the froothie, I was able to add the salt, lemon and a very small amount of olive oil to get a lovely smooth,creamy and fluffy dip – which is toum but still a very good fluffy dip.  The garlic dip was really pungent and you only needed a small amount to add to any  cooking.  I also used some of this fluffy garlic paste to make garlic chutney which is an acquired taste – very popular with Gujaratis.

Ingredients for the Garlic dip similar to Toum:

  • 4  largish garlic pods.
  • 2 tbls lemon juice
  • 2 tbls olive oil
  • 1 tsp salt

Ingredients for the Garlic Chutney:

  • Half the paste from the above dip
  • 1 tbls olive oil
  • 3-4 tbls chili powder
  • salt to taste

Method:

  1. Add the salt and lemon juice in the Froothie Evolve Blender. Start peeling the garlic and add the peeled garlic into the blender.

2. Use the pulse program to blend the garlic in 20 second blasts until it’s all blended.

The Froothie Evolve blender creates a vacuum when its blending.  The vacuum and the speed of the blender really help to make this garlic dip white looking and very fluffy.  It also retains the strong garlic taste so you don’t need to add a lot of anything you wish to use it in.  You can also use it as a dip if it’s something you like.

Method for the garlic chutney or lasan ni chutney as a lot of Gujaratis call it:

  1. Bottle half the garlic dip and keep half in a mixing bowl.

2.  Add the chili powder and keep blending it until it gets firm.  Taste and add salt if needed.

3.Finally add the olive oil, mix and bottle the chutney to use either as a condiment or to add to any Indian cooking. It’s great to add a tiny amount to yogurt and have it just as a dip. My recipe for making garlic chutney without the Froothie blender is here.

4.  Within a very short time, I managed to make a garlic dip and chutney to use for the rest of the month.  I also used the Froothie to make a ginger paste and will share my recipe soon.

 

Garlic Dip and Garlic chutney

I love using my Froothie Evolve blender which has very high speed blending and saves me time to experiment by trying out my older recipes in this new gadget.
A family member brought me lots of raw garlic and I was looking new recipes and new ways of using it.  Someone mentioned a traditional Lebanese recipe for Toum.  Toum  can be used as a sauce, a condiment,.  It can be kept in the fridge for a month an also used to add to curries and sauces.  The recipe for toum requires slow blending and the addition of a huge amount of cooking oil. In the froothie, I was able to add the salt, lemon and a very small amount of olive oil to get a lovely smooth,creamy and fluffy dip – which is toum but still a very good fluffy dip.  The garlic dip was really pungent and you only needed a small amount to add to any  cooking.  I also used some of this fluffy garlic paste to make garlic chutney which is an acquired taste – very popular with Gujaratis.


Author: Mina Joshi

Equipment

  • Froothie Evolve Blender

Ingredients

Ingredients for the Garlic dip similar to Toum:

  • 4  largish garlic pods
  • 2 tbls lemon juice
  • 2 tbls olive oil
  • 1 tsp salt

Ingredients For the Garlic Chutney:

  • Half the paste from the above dip

  • 1 tbls olive oil
  • 3-4 tbls chili powder
  • salt to taste

Instructions

For the Garlic Dip:

  • Add the salt and lemon juice in the Froothie Evolve Blender. Start peeling the garlic and add the peeled garlic into the blender.


  • Use the pulse program to blend the garlic in 20 second blasts until it’s all blended.
  • The Froothie Evolve blender creates a vacuum when its blending.  The vacuum and the speed of the blender really help to make this garlic dip white looking and very fluffy.  It also retains the strong garlic taste so you don’t need to add a lot of anything you wish to use it in.  You can also use it as a dip if it’s something you like.

Method for the garlic chutney or lasan ni chutney

  • Bottle half the garlic dip and keep half in a mixing bowl.

  • Add the chili powder and keep blending it until it gets firm.  Taste and add salt if needed.

  • Finally add the olive oil, mix and bottle the chutney to use either as a condiment or to add to any Indian cooking. It’s great to add a tiny amount to yogurt and have it just as a dip. My recipe for making garlic chutney without the Froothie blender is here.

  • Within a very short time, I managed to make a garlic dip and chutney to use for the rest of the month.  I also used the Froothie to make a ginger paste and will share my recipe soon.



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