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.
Equipment
- Froothie Evolve
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.