Mango Chutney Curry Dip Food

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.

MANGO CHUTNEY SPREAD

Steps:

• Mix together cream cheese and curry, spread on serving plate.
• Carefully spread chutney over cream cheese layer.
• Sprinkle with green onions, pecans and bacon. Cover, refrigerate until serving.

REAL INDIAN MANGO CHUTNEY

Steps:

• Put mango into a large bowl. Sprinkle salt over the mango. Pour water over the mango. Let mango soak for 1 hour to overnight.
• Drain and discard liquid from the mango.
• Stir sugar and vinegar together in a saucepan over medium heat; bring to a boil. Add drained mango to the liquid; stir to coat. Stir raisins, dates, cinnamon sticks, ginger, garlic, and ground dried chile pepper into the mango mixture; bring again to a boil, stirring occasionally. Reduce heat to low and simmer mixture until thickened, about 1 hour. Remove from heat to cool completely.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

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.

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-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 CHUTNEY

Steps:

• Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a large pan and simmer gently, stirring until the sugar has dissolved. Increase the heat and bubble for 8-10 mins until reduced a little. Meanwhile, toast the cumin, coriander and cardamom in a dry pan until aromatic.
• Tip the spices into a pestle and mortar and gently crush them, leaving the seeds with some texture. Remove the cardamom pods, leaving the seeds in the spice mix, and add to the vinegar mix along with the mangoes, the other ingredients and 2 tsp salt. Bubble over a medium heat for 1 hr 15 mins - 1 hr 35 mins, until thick and syrupy. Leave to sit for 10 mins.
• Transfer the chutney into 2-3 sterilised jars while still hot. Seal the jars and leave to cool, then add labels. Store in a cool place for up to 2 years - the chutney will be best eaten after a few months, when the flavours have melded and mellowed.

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 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.

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.