Chunky Curry Dip
Makes about 1-3/4 cups
by Kate Heyhoe
Curry may seem to be an odd Southern flavoring, but it's been used in the South since colonial days. Trade ships arrived not only with slaves, but their English merchants also bought seasonings and goods from East India. Even today, long-time plantation recipes feature curry powder in deviled eggs, chicken salad, and in the famous Southern dish, Country Captain Chicken, a spicy chicken curry served over rice. This dip captures the warm, spicy curry flavor in a yogurt-mayonnaise base, and sets it off with mango chutney, crunchy chunks of apples, and bits of sweet red onion.
1 tablespoon butter
2 teaspoons curry powder
3 tablespoons finely chopped red onion, divided
3/4 cup finely chopped Granny Smith apple, divided
1/2 cup plain lowfat yogurt
1/2 cup mayonnaise
1 tablespoon mango chutney, such as Major Grey's
1/8 teaspoon salt or to taste
Melt the butter in a small skillet on medium heat. Stir in the curry powder and cook just until the flavor is released, about 30 to 60 seconds. (Do not burn the curry powder or it will taste bitter; if that happens discard and start over.)
Stir in 2 tablespoons red onion and 1/4 cup chopped apple. Cook until the onion softens and the onion and apple absorb the curry butter, about 1 minute.
In a medium bowl, mix together the yogurt, mayonnaise, curry mixture, chutney, salt and the remaining onion and apple. Chill slightly before serving.
Cut-up vegetables, apple slices, and thick gourmet-style potato chips pair especially well with this dip.
Kate's Global Kitchen for January, 2000:
Kate's Last-Minute Dip Recipes:
Copyright © 2000, Kate Heyhoe. All rights reserved.
This page created January 2000