Spiced butternut and cumin dip

Name: Spiced butternut and cumin dip
Yield: 10 servings
Cuisine: Accompaniment
Ingredients: 30.00 ml fresh chillies 573; 1.00 onion; 10.00 ml cumin ground; 10.00 ml coriander ground; 10.00 ml dried chilli flakes; 500.00 g butternut; 375.00 ml water; 1.00 orange zest only; 30.00 ml chutney; 0.00 salt and freshly ground black pepper to taste; 0.00 fresh coriander

10 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (11)

30.00 ml	fresh chillies — 573
1.00	onion
10.00 ml	cumin — ground
10.00 ml	coriander — ground
10.00 ml	dried chilli flakes
500.00 g	butternut
375.00 ml	water
1.00	orange — zest only
30.00 ml	chutney
0.00	salt and freshly ground black pepper — to taste
0.00	fresh coriander

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Method:

Heat olive oil and add onion.
Sauté for about 4 minutes until translucent and glossy.
Add spice and chilli flakes and stir-fry for about 2 minutes.
Add butternut and toss to coat in spice mixture.
Add water, cover and cook over a low heat until butternut is soft.
Remove from heat and stir in orange peel and chutney. Purée until smooth.
Season to taste, stir in coriander and serve at room temperature.