Chutney Dipping Sauce Recipes

CHUTNEY DIPPING SAUCE

Chutney Dipping Sauce image

Make and share this Chutney Dipping Sauce recipe from Food.com.

Provided by dicentra

Categories < 15 Mins

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 2

Ingredients

1 (15 ounce) jar mango chutney
1/2 cup dry white wine

Steps:

Pulse chutney and wine in blender or food processor until smooth.

Nutrition Facts : Calories 24.4, Sodium 1.5, Carbohydrate 0.8, Sugar 0.3

PINEAPPLE MANGO CHUTNEY DIPPING SAUCE

Pineapple Mango Chutney Dipping Sauce image

Make and share this Pineapple Mango Chutney Dipping Sauce recipe from Food.com.

Provided by little_wing

Categories Sauces

Time 5m

Yield 10 serving(s)

Number Of Ingredients 3

Ingredients

2 cups mango chutney
1 cup diced pineapple
1 cup mayonnaise

Steps:

Mix all ingredients together in a medium bowl.

Nutrition Facts : Calories 99.1, Fat 7.9, SaturatedFat 1.1, Cholesterol 6.1, Sodium 167.2, Carbohydrate 7.6, Fiber 0.2, Sugar 2.9, Protein 0.3

BAKED COCONUT CHICKEN TENDERS WITH MANGO CHUTNEY DIPPING SAUCE

Baked Coconut Chicken Tenders with Mango Chutney Dipping Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

Ingredients

Olive oil cooking spray, for the rack and tenders
1/2 cup coconut flour
4 large eggs
1/4 cup coconut milk or 2 percent milk
Kosher salt and freshly ground black pepper
1 1/2 cups whole-wheat panko breadcrumbs
1 cup unsweetened shredded coconut
2 pounds chicken tenders
1 cup store-bought mango chutney
1/4 cup Greek yogurt
1 jalapeno, seeded and finely diced

Steps:

For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine.
Pat the chicken dry and add it to the coconut flour, shaking off any excess. Then dip it in the egg mixture, making sure to coat the chicken entirely. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
Serve the chicken with the dipping sauce.

DEVILED COCKTAIL SAUSAGES WITH CHUTNEY AND LIME DIPPING SAUCE

Deviled Cocktail Sausages with Chutney and Lime Dipping Sauce image

Categories Bake Lime Sausage Winter Bon Appétit

Yield Makes about 50

Number Of Ingredients 12

Ingredients

For sauce
1 8-ounce jar mango chutney
1/4 cup fresh lime juice
1 tablespoon grated lime peel
3/4 cup mayonnaise
For sausages
50 fully cooked smoked cocktail-size sausages
1/3 cup (packed) dark brown sugar
3 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 teaspoon hot pepper sauce (such as Tabasco)

Steps:

Make sauce:
Combine chutney, lime juice and peel in processor; blend until almost smooth. Transfer to bowl. Whisk in mayonnaise. Season with salt and pepper.
Make sausages:
Preheat oven to 425°F. Place sausages in 8 x 8 x 2-inch glass baking dish. Mix brown sugar, ketchup, Worcestershire sauce, mustard and hot pepper sauce in small bowl to blend. Pour over sausages and toss to coat. (Sauce and sausages can be prepared 1 day ahead. Cover separately and refrigerate.)
Bake sausages until heated through and brown in spots, turning occasionally, about 25 minutes.
Transfer sausages to platter. Place toothpick in each. Place chutney dipping sauce alongside and serve.

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