Venezuelan Arepas with Cilantro Garlic Chutney – Paleo-Friendly Snack Recipe

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups pre
• cooked white cornmeal (Pañol or Harina PAN)
• 2 cups warm water
• Salt to taste
• 1 tbsp vegetable oil (for cooking) For Cilantro Garlic Chutney:
• 1 cup fresh cilantro, roughly chopped
• 3 cloves garlic, minced
• 1/4 tsp ground cumin
• 1/2 tsp salt
• 1 tbsp freshly squeezed lime juice
• 1/4 cup extra virgin olive oil
• Optional: diced avocado and cherry tomatoes for garnish

Instructions

1. In a large mixing bowl, combine the pre cooked white cornmeal, warm water, and salt to taste. Mix until well combined and form a soft dough. Let it sit for 5 minutes.
2. Divide the dough into 8 equal portions, shape them into round patties, and flatten them slightly.
3. Heat vegetable oil in a non stick skillet over medium heat. Cook the arepas for 4 5 minutes on each side or until they turn golden brown and crispy.
4. In the meantime, prepare the cilantro garlic chutney by blending all ingredients in a food processor until smooth.
5. Serve the hot arepas topped with the cilantro garlic chutney, garnished with diced avocado and cherry tomatoes if desired.

Chef’s Insight

The combination of flavors and textures in this recipe is sure to delight your taste buds, making it a perfect snack or light meal option.

Notes

The key to perfect arepas is to use pre-cooked white cornmeal and to let the dough rest for a few minutes before shaping.