Curry and Mango Chutney Dip

Name: Curry and Mango Chutney Dip
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Indian, Asian
Ingredients: 0 teaspoons cayenne pepper; 2 Tbsps finely chopped cilantro; 1 teaspoon curry powder; 79 milliliters mango chutney; 1 teaspoons salt; 237 milliliters sour cream

The recipe Curry and Mango Chutney Dip is ready in about 45 minutes and is definitely an outstanding gluten free and vegetarian option for lovers of Indian food. One serving contains 383 calories, 3g of protein, and 23g of fat. This recipe serves 2. This recipe covers 6% of your daily requirements of vitamins and minerals. Only It can be enjoyed any time, but it is especially good for The Super Bowl. If you have cayenne pepper, mango chutney, curry powder, and a few other ingredients on hand, you can make it. It works well as a rather inexpensive hor d'oeuvre.

Instructions

In a small serving bowl, stir together 1 cup sour cream, 1/3 cup mango chutney, 2 Tbsp. finely chopped cilantro, 1 tsp. curry powder, 1/2 tsp. salt and 1/8 tsp. cayenne pepper. Chill, tightly wrapped, until ready to serve. (Dip may be prepared up to 4 hours ahead.) Arrange on a platter with crudits and breadsticks.

Ingredients you will need

Cayenne Pepper

Mango Chutney

Curry Powder

Sour Cream

Cilantro

Salt

Dip

Equipment you will use

Bowl

Serves

Equipment

Bowl

Ingredients

Servings:

0teaspoons

cayenne pepper 2Tbsps

finely chopped cilantro 1teaspoon

curry powder 79milliliters

mango chutney 1teaspoons

salt 237milliliters

sour cream

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Lubanzi Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.