Indian-Inspired Summertime Dip Recipes

I recently picked up some chilies that were on sale, and they looked absolutely amazing. Chilies go great as a sweet balance to spicy foods, and they are usually found in mild/sweet salsas or guacamoles. I definitely recommend picking up chilies for your next taco night. The sweet chilies sugar balances and can even highlight the hotter flavors. Transforming the average nick and dip combo featured in the standard grill-outs into the superstars of those summer soirees. Similar to tomato salsa, ranch dip, or dissolved cheese used to elevate foods taste, chutneys are the flavor-saver of Native Indian cuisine. Ranging…
The post-Indian-Inspired Summertime Dip Recipes.

Ingredients (makes about 3.5 cups)
5 large red chilies, diced
Approx. ¼ of purple onion, diced
1 large red pepper, diced
½ lemon
1 tsp. lemon zest (approx. ½ lemon)
½ cup strawberries diced
¼ cup fresh parsley, chopped
½ tsp. salt

1. Warm the oil in a pan and when it is the hot place the two dried red chilies into the oil. You want to fry them until they turn black, which will take a few minutes.  you will remember that frying the dried chilies will make you cough. My mother-in-law assures me that it helps those with nasal congestion, so if you have any issues in this area get involved in this part of the recipe as it is sure to help your ailment!

2. When the dried red chilies have blackened add the remaining ingredients and stir. The tomatoes will release juice as they warm in the pan. Squash the tomatoes with the back of a fork so that they become limp. Taste the chutney and add extra sugar if required.

3. Leave to simmer for 5 minutes, or until the tomatoes have completely softened and then transfer into a bowl to cool. Serve at room temperature.

 

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