Harissa Twist

Tragedy has struck. I’ve been asked, no – ordered, by my doctor to cease and desist from consuming any spicy or fried food. Looks like its cottage cheese cubes and celery for me from now… or thats what he thinks. <grin> Here’s a defiant recipe.

Harissa Twist
  • 3 cups dried red chillies
  • 1 cup whole garlic pods, peeled
  • 1 cup diced boiled potatoes
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • Salt to taste


  1. Remove the stalks and deseed the chillies. If you want it really hot, don’t remove the seeds. I didn’t.
  2. Blend the whole lot in a blender.

This is a pretty versatile dip or chutney. You can use it as:

  • A garnish [like topping a dollop of white salad on the side]
  • A dip
  • A spread [on toast]
  • A starter for a quick sauteed chicken. [add a tablespoon to a pan, heat, add shredded chicken, cook for 2 – 3 minutes on high heat, adjust seasoning, serve]

By Sid Khullar

Sid Khullar is a wellness coach who works with different aspects of lifestyle change towards the accomplishment of goals such as weight loss and blood sugar management among other health situations that require the presence of specialised, precise diets and lifestyle change. His methods address aspects of food, nutrition and the mind.