Mango Chili Sandwich Spread Dip

Posted onAuthorMina JoshiLeave a comment

I love having all sorts of condiments with my meals and if I haven’t managed to make any, I get the ready made hot and spicy mango chutney from Waitrose.   I like to make  various chutneys and dips regularly as we use them as dips and  sandwich spread too. This sweet and hot Mango spread is one of them. It’s quick to make and perfect to use in wraps or bread. It can be used as a dip too.

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Ingredients

  • 1 large raw mango
  • 3-4 fresh green chilies
  • 1 dry red chili
  • 1 tbls oil
  • 1 tbls mustard seeds
  • 1 tbls salt
  • 1 tbls chili powder
  • 1 tbls dhana jiru( mixture of ground cumin and coriander)
  • 2 tbls any sweetener. I used jaggery.
  • 1 tbls lemon juice

Method

  1.  Grate the mango and chop the green chilies.

2. Heat the oil and add the mustard seeds and the dry red chili. Once the mustard seeds pop, add the grated mango and chopped chilies. Also add all the spices, sweetener and lemon juice and allow it to cook until the mango softens.

3. Allow to cool and store in a sterilised bottle. Use it as a sandwich spread or a dip. It should last for a fortnight if kept in the fridge

Print Recipe

Mango Chili Sandwich Spread or Dip

I like to make various chutneys and dips regularly and use them as dips or sandwich spread. This sweet and hot Mango spread is one of them. It’s quick to make and perfect to use in wraps or bread. It can be used as a dip too.
Course: Appetizer, chutney, condiment, dip, spread
Cuisine: Indian
Keyword: accompaniments
Servings: 4
Author: Mina Joshi

Ingredients

  • 1 large raw mango
  • 3-4 fresh green chilies
  • 1 dry red chili
  • 1 tbls oil
  • 1 tbls mustard seeds
  • 1 tbls salt
  • 1 tbls chili powder
  • 1 tbls dhana jiru( mixture of ground cumin and coriander)
  • 2 tbls any sweetener or jaggery.
  • 1 tbls lemon juice

Instructions

  •  Grate the mango and chop the green chilies.
  • Heat the oil and add the mustard seeds and the dry red chili. Once the mustard seeds pop, add the grated mango and chopped chilies. Also add all the spices, sweetener and lemon juice and allow it to cook until the mango softens.
  • Allow to cool and store in a sterilised bottle. Use it as a sandwich spread or a dip.It should last for a fortnight if kept in the fridge.

Here are some more chutney recipes for you to try from my blog:

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