This dip always goes over well at our office parties, they keep asking me to make it, and since it is so easy I enjoy making it.

I love this dip with pakora and different types of snacks

I obtained the original recipe from “ Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking” by Yamuna Devi, my favorite recipe book. I substituted the grated coconut/almonds for walnuts as well as replaced the green chilies for red chilli flakes and let me tell you, this chutney was like nothing I ever had before. I was surprised to learn the balance of sweet and hot compliments the cilantro extremely well and it adds a subtle kick to it that keeps you coming back for more. Try it out !Notes:- You can substitute the sour cream for yogurt.#CA2025

Fresh ripe ingredients, no other dressings or flavorings needed. Made daily in small quantities, served and finished on the spot. In winter, I added a pinch of coriander and Cayenne pepper, because winter vegetables are usually bland.

When making fresh mayonnaise, you can use some to make this delicious garlic dip. Fresh in fridge for 3 weeks.

The store-bought mango chutney is always good. But this homemade version by recipe developer Joshua Bousel is fantastic. I use it to accompany curries, meats, rice, cheese. I have even found myself eating a spoonful just by itself.

Party time! This one is fun. I use President Brie cheese from Wisconsin, cut into 3/4” strips, wrapped in puff pastry dough, ends pinched to keep molten cheese from running out. Bakes with no leaks! Serve with mango chutney, see recipe in here.

Family recipe used for any firm fresh steamed or fried vegetables.

Delicious pickled snack, from leftover stripped eggplant skin, start a pickle mason jar. Use within two weeks. Eggplant skins and shredded dried coconut also make great chutney. Delicious on pita bread.

This is the first dish I ever ate at Chez Panisse Restaurant from Alice Waters. She shared the recipe of her sauce. Here it is. I still make this once a year when oysters are in season.

Ground fresh spanish peanuts, shredded coconut flesh and spices make a delicious peanut butter dip for spring rolls. Dips are served because traditional spring rolls are made only with fresh ingredients and no added flavors. One roll makes an appetizer, three rolls make a lunch.#GlobalApron

High in vitamin C, calcium and magnesium raw mangoes are great source to keep cholesterol at bay. Also a summer refresher this chutney is sweet and tangy.#chutney#rawmango#condiment