HOT GREEN CORIANDER CHUTNEY DIP
Method:
Mix a couple table spoons of
Himalaya Gourmet Hot Green Coriander Chutney
in a cup of sour cream or natural greek yogurt.
Add some diced green onion,
two table spoons of finely diced tomato.
Add salt to taste.
Keep refrigerated until serving time.
Serve on a platter of assorted vegetables
such as carrot sticks, celery sticks, red peppers,
cucumber sticks.
Also good with chips
and finger foods.
AVOCADO DIP
Method:
Mash an avocado.
Add 2 tbsps. of Himalaya Gourmet Coriander Chutney,
1/2 cup diced tomato (optional)
1 tbsp. of diced green onions or chives.
Add salt to taste.
Stir.
Keep refrigerated until serving time.
Serve with vegetables or poppadum.
MANGO CHUTNEY BUNDLES
Ingredients:
-
double sheets of Philo dough, cut into 8 mini squares
-
cheddar cheese diced into eight pieces
-
½ jar, Himalaya Gourmet Mango Chutney
-
soft butter for brushing the bundles
Method:
Place cheese on of philo dough squares*.
Top each with two teaspoons
of Himalaya Gourmet Mango Chutney.
Wet, around the squares.
Form into bundles by pressing the middle together with your fingers.
Brush with butter
Bake in preheated oven at (375 F.)
until golden brown about five to six minutes.
Serve warm.
*Frozen dough available in all stores.
MANGO CHUTNEY APPETIZERS
Ingredients:
-
16 slices of Melba Toasts or similar toasts
-
Slivers of cheddar cheese
-
1/3 cup cream cheese
-
assorted vegetable slices
-
assorted cold meats
-
1/2 jar of Himalaya Gourmet Mango Chutney
Method:
Top toasts with cheese or
vegetable slices or cold meats.
Top each toast with 1/2 a tea spoon of
Himalaya Gourmet Mango Chutney.
Serve with drinks.