Chutney Dip
condiment, dips, indian
1/2 cup mango chutney, drained and
1 chopped
1/4 teaspoon crumbled dried red chilies
1 cup yogurt or sour cream
1 teaspoon minced coriander leaves
Combine chutney, chilies and yogurt or sour cream. Sprinkle with minced coriander leaves. Chill.
A Sephardic Appetizer Source: "Memoirs and Menus-The Confessions Of A Culinary Snob," by Georges Spunt Ruth Heiges (heiges@post.tau.ac.il) jewish-food@eskimo.com
Yield: 1 servings