Curry Chutney Dip

As the Frost-Season parties continue, we search for yet another surprising flavor to serve that causes people to freeze in their tracks, forget whatever they were blathering about, and relish the moment whilst savoring the symphony on their tongues.  That isn’t too much to ask, is it?



I have used this dip at countless parties and weddings, both winter and summer, and even the anti-curry-ites cannot stop themselves from eating more!

This can be made with a pre-made chutney, or you could make your own.  It can be made with purchased mayo, or you can make your own.

I like options. Options are good.

The flavor holds up well to vegetables that are raw and bold-tasting like broccoli.  Or you can serve it with grilled veggies to add a lovely smokey depth.  I find that broccoli and cauliflower are more palatable when blanched, which also reduces that…um…interesting smell of many brassica family members.

To blanch: In a soup or stockpot, bring water to a boil, then toss in the prepped broccoli.  Five or ten seconds should be plenty, unless you are blanching large quantities of broccoli then maybe 15 or 20 seconds.  Pour the vegetables into a ready and waiting colander, then either immerse in a cold water bath immediately, or run cold water over them.



Beets are great dippers!  Cook them with the skin on, peel while they are still warm (the skin should slough off easily) then cut the beets into dip-able shapes.  The deep red beets will bleed their color, just in case you’re thinking of arranging them next to the white cauliflower.


What is the cooking lesson with this?

To blend sweet and savory into a creamy base to help people eat more vegetables!

Beyond mayo you could try sour cream, chevre, yogurt, or perhaps mix it with pureed white beans for a vegan base.  Curried Chutney White Bean Dip, I like the sound of that.

I tried this recipe using yogurt instead of mayo, and adding a couple of tablespoons of olive oil and extra lime.  It was quite tasty, though I think there is something about the oil and vinegar of the mayonnaise that works best with this.   But not all mayos are created equal!  Find the one you like best, my favorite is Mrs. Clarks.



There really isn’t much to be said about all of this.  Mix the items, and serve lovingly.


This is a recipe from  Vegetarian Cooking for Everyone with slight alterations.


Curry Chutney Dip

Prep Time: 15 minutes


Chop the chunks, or pulse chop in a food processor:

1/3 – 1/2 cup  Hot Mango Chutney, or Major Grey Chutney, or Pear Apple Chutney (add extra lime if you use this one)

Mix with:

1 cup Mayonnaise, my favorite is Mrs. Clarks

1 small Lime, juiced—around 4 teaspoons

1 Tbsp Curry Powder

Dash of Cayenne

1/4 cup Green Onions, minced


Serve with:

-Crudité Tray with Carrots, Pea Pods, Cauliflower, Kohlrabi, Jicama and Cucumbers

-Chicken and Rice

-Cooked Beets, sliced in strips for dipping

-Blanched Broccoli and Cauliflower



And yet another fabulous serving tray from the old days of Wilton Armetale in Pennsylvania.



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