Beetroot / or Coriander Chilli Paste

These two simple condiments have been on my radar for some time.  Ever since I tasted the delicious dips offered to us by the delightful Shaheen Hughes at her “Spice Mama” Indian cooking class last February (see here), I have wanted to make a spreadable paste using these flavours but got waylaid along the way (check out Shaheen’s website for class details and recipes … they are awesome!).

With the festive season upon us however I finally got my act together using a single recipe for either fresh beetroot/red chilli, or fresh coriander/green chilli, with the only deviation necessary you need to consider is the level of spiciness (i.e. “heat”) that you like.

When it comes to red vs green chilli my experience is that they are relatively the same in terms of heat … I know many would disagree but I buy the same size chilli in both colours (small red chillies are a completely different matter!), and use the same amount in recipes regardless of the colour with little difference in the degree of heat.  So I stress to you, only use the amount of chilli you like … in the recipe I specify 1 to 3 whole chilli, so if you don’t like much heat then use just 1 chilli to start with, and after you have blended the mix for the first time taste and add more chilli if you like.

If you find you have gone too far and added too much chilli, add a bit more honey which can level out the heat … but there is a limit to what it can do so be a touch careful.

When you first make the paste it will be reasonably runny but firms up when held in the fridge.  So if you wish to serve it as a dip you can make it beforehand and keep in covered in a bowl on the bench for a couple of hours.  Once it is in the fridge it makes a perfect spreadable paste, and if you are anything like me then you will add it to your sandwiches to give them a bit of “zing”, but it is also great dolloped on top of cream cheese or labne as a dip, is perfect spooned on top of coconut cream or sour cream on curries, or served with or added to any Mexican inspired dish … it’s uses are endless, and you will be surprised at how quickly you will use it up.

If you don’t have coconut butter you can use coconut cream, but coconut butter is very easy to make yourself (see here) and keeps really well in the pantry for some time.  It is also more economical than opening up a whole tin of coconut cream for the small amount that is needed.

Gina @ The Passionate Pantry

Beetroot / or Coriander Chilli Paste

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 400 g

Ingredients Method Notes

Ingredients

  

INGREDIENTS FOR BEETROOT VERSION

• 150 g fresh beetroot peeled weight, cut into quarters
• 1 to 3 whole red chilli top removed
• 50 g olive oil
• 50 g coconut butter or coconut cream, or Greek yoghurt
• 50 g fresh lemon juice
• 50 g fresh ginger peeled weight
• 20 g honey add more if you find your paste too hot
• 1 tsp pink salt flakes
• ½ tsp freshly milled pepper
  
  

INGREDIENTS FOR CORIANDER VERSION

• 150 g fresh coriander leaves and stems no roots
• 1 to 3 whole green chilli top removed
• 50 g olive oil
• 50 g coconut butter or coconut cream, or Greek yoghurt
• 50 g fresh lemon juice
• 50 g fresh ginger peeled weight
• 20 g honey add more if you find your paste too hot
• 1 tsp pink salt flakes
• ½ tsp freshly milled pepper

Method

 

1. Place all the ingredients into TM bowl and blend 10 seconds / speed 10
2. Scrape around bowl, taste for seasoning (chilli, salt and pepper) and add more if desired
3. Blend again for 10 seconds / speed 10
4. Scrape around bowl, and repeat for a final 10 seconds / speed 10
5. Store in the fridge for up to one week

Notes

When it comes to red vs green chilli my experience is that they are relatively the same in terms of heat … I know many would disagree but I buy the same size chilli in both colours (small red chillies are a completely different matter!), and use the same amount in recipes regardless of the colour with little difference in the degree of heat. So I stress to you, only use the amount of chilli you like … in the recipe I specify 1 to 3 whole chilli, so if you don’t like much heat then use just 1 chilli to start with, and after you have blended the mix for the first time taste and add more chilli if you like.

If you find you have gone too far and added too much chilli, add a bit more honey which can level out the heat … but there is a limit to what it can do so be a touch careful.

When you first make the paste it will be reasonably runny but firms up when held in the fridge. So if you wish to serve it as a dip you can make it beforehand and keep in covered in a bowl on the bench for a couple of hours. Once it is in the fridge it makes a perfect spreadable paste, and if you are anything like me then you will add it to your sandwiches to give them a bit of “zing”, but it is also great dolloped on top of cream cheese or labne as a dip, is perfect spooned on top of coconut cream or sour cream on curries, or served with or added to any Mexican inspired dish … it’s uses are endless, and you will be surprised at how quickly you will use it up.