Duo Of Dips

Grab some pappadums and whip up these easy and delicious dips. Perfect as a starter to any Indian meal or a moreish snack.

Spice Level
Total Time


Serves 4

Mango Chutney and Coconut Cream Dip

  • 100g Patak’s Sweet Mango Chutney
  • 3 Tablespoons coconut cream

Eggplant Mayo Dip

  • 100g Patak’s Eggplant Pickle
  • 300g plain Greek yoghurt
  • 10g fresh coriander, chopped (or a 3 to1 ratio of your preferred measure)


Mango Chutney and Coconut Cream Dip

  1.  Blend Patak’s Mango Chutney in a blender   or finely chop on a board.
  2.  Add the blended chutney to the coconut   cream and mix well. medium heat until all   the water evaporates.
  3.  Serve as a dip with your starters or snacks.

Eggplant Mayo Dip

  1.  Blend the Patak’s Eggplant Pickle in a   blender. Alternately, finely chop on a board   to create a paste-like consistency.
  2.  Add the blended pickle to the mayonnaise   and mix well.
  3.  Garnish with some fresh, chopped coriander and serve as a dip with your starters or   snacks.