Indian Touch Mango Dip Food

MANGO CHUTNEY (BEST EVER!)

Steps:

• Heat the oil over medium-high in a medium stock pot. Saute the ginger, garlic and red chilies for a minute. Add the spices and saute for another minute. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour. Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.
• For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar) or for several months in the freezer. Canning Instructions (for even longer shelf-life): Pour the hot mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours, then store in a dark, cool place. Will keep for at least a year.This makes roughly 2 1/2 pints of mango chutney.

MANGO DIP RECIPE

Steps:

• In a blender combine mango pulp, chili, garlic, chili flakes, salt, honey or maple syrup, lemon juice, and olive oil. Blend to a smooth consistency. Taste and adjust the seasoning accordingly.
• Garnish mango dip with diced mango pulp, red chili flakes, and cilantro.
• Mango Dip is ready to serve.
• Serve mango dip chilled or at room temperature with crackers or a snack of your choice. Store it in refrigerator for 5 - 7 days.

INDIAN TOUCH MANGO DIP

Steps:

• In a blender put mango, jalapeno pepper, fresh coriander, lemon juice, olive oil, cream cheese, sour cream.
• once it's nicely blended (not too much), take it out of blender.
• Place in serving bowl; add some salt and chaat masala.
• serve with some Tostitos corn chips.