Mango Chutney Curry Dip Recipes

MANGO CHUTNEY CHICKEN CURRY

Steps:

• In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer., Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.

CURRIED MANGO CHUTNEY DIP

Steps:

• Gently fry the onion and garlic in the oil for about 5 minutes until soft.
• Add the curry powder and cook for another minute then allow the mixture to cool.
• Spoon into a food processor with the yoghurt, chutney and seasoning.
• Blend until smooth.
• Stir in the parsley and refrigerate before serving with crudites and bread.

CURRY MANGO DIP

Steps:

• In medium bowl combine cream cheese and sour cream. Add curry, cayenne and chutney. Stir well to combine and chill. Serve in bowl with potato chips or vegetables.

CURRY MAYONNAISE WITH MANGO CHUTNEY

Steps:

• Chop the chutney if it's chunky and stir it into the mayonnaise along with scallions, curry, and enough lime juice to make it tart but nicely balanced in taste.
• Stir in a pinch of cayenne, or more if desired. Add yogurt or sour cream if using.
• Cover and refrigerate for at least 1 hour.
• Taste before serving to make sure balance is correct and add a little more lime juice if it seems too sweet. Enjoy!

MANGO CHUTNEY DIP

Steps:

• Mix first two ingredients. Top with walnuts and serve with crackers.

MANGO CHUTNEY DIP

Steps:

• Mix cottage cheese, softened cream cheese and curry in a blender.
• Add nuts, raisins and 4 T chutney.
• Mix until chutney is blended.
• Add green onions and process again.
• Spoon 1/2 cheese mixture into a loaf pan that has been lined with saran wrap and sprayed with Pam.(Helps when getting out of the pan).
• Spoon rest of chutney on cheese mixture.
• Add remaining (other 1/2 of cream cheese mixture) on chutney.
• Let sit for 8 hours in the frig.
• Unmold and top w/parsley and toasted coconut.
• I use Carr Sweet Wheat Crackers for dipping.

CURRY-CHUTNEY DIP

Steps:

• Cut chutney into small pieces, if necessary.
• Stir together cream cheese, sour cream and curry (you can use more curry if you like things hot).
• Sit in chutney.
• Cover and refrigerate a minimum of 2 hours.
• Top with additional chutney if desired.
• Serve with crackers or vegetables.

MANGO CHUTNEY-CURRY DIP

Steps:

• Process 1 cup mangos, cream cheese and curry powder in food processor until smooth; spread onto bottom of pie plate.
• Combine remaining ingredients; spread over cream cheese mixture.

MANGO CURRY DIP

Steps:

• Put the softened cream cheese in a wide bowl and add the green onions and curry powder. Mix well. Add more curry if you like, to suit your taste. Form the cheese mixture into a ball and wrap in plastic wrap. Place in refrigerator for at least two hours or over-night.
• When ready to serve, unwrap the cheese ball and place in the middle of a large serving platter. Push down on the ball lightly to flatten the bottom and have it adhere to the plate. Spoon the mango chutney over the top of the cheese ball and sprinkle the slivered almonds over the chutney.
• Arrange the water crackers around the cheese ball. Let set at room temperature for at least one hour before serving.