Patak’s Mango Chutney 340g
Our mild mango chutney is a delicious…
More Details
Ingredients
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)
Method
Mango Chutney and Coconut Cream Dip
- Blend Patak’s Mango Chutney in a blender or finely chop on aboard.
- Add the blended chutney to the coconut cream and mix well. medium heat until all the water evaporates.
- Serve as a dip with your starters or snacks.
Eggplant Mayo Dip
- Blend the Patak’s Eggplant Pickle in a blender. Alternately, finely chop on a board to create a paste-like consistency.
- Add the blended pickle to the mayonnaise and mix well.
- Garnish with some fresh, chopped coriander and serve as a dip with your starters or snacks.
Enjoy!
