This dipping sauce has just enough spice from the curry to warm your palate, and the sweet, floral taste of the mango gives the dip an incredible depth. It’s the perfect accompaniment for vegetables, French fries (my husband’s favorite pairing), pork loin, chicken schnitzel, the possibilities are endless! I like to store it in a repurposed squeeze mayonnaise container, but you could store it in any air-tight container in the refrigerator.
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In a small mixing bowl, add the yogurt and mayonnaise and stir well to combine.
Push the mango chutney through a sieve with a spatula into the yogurt and mayonnaise.
Add the curry powder, maple syrup, ginger paste, and lemon juice. Stir well until completely combined. Taste and add kosher salt to taste.
Decant into a clean squeeze container, or other air-tight container.
Mango Curry Dipping Sauce
Ingredients
- 1½ cup plain yogurt
- 1 cup mayonnaise
- 2 lemons, juiced
- 4 Tbsp maple syrup
- 2 tsp ginger paste (or 1 tsp fresh ground ginger)
- 4 Tbsp curry powder (this is for a medium-level spice. Use 2 Tbsp for mild, 6 Tbsp for hot)
- 6 Tbsp mango chutney
- kosher salt, to taste
Instructions
- In a small mixing bowl, add the yogurt and mayonnaise and stir well to combine.
- Push the mango chutney through a sieve into the yogurt and mayonnaise.
- Add the curry powder, maple syrup, ginger paste, and lemon juice. Stir well until completely combined. Taste and add kosher salt to taste.
- Decant into a clean squeeze container, or other air-tight container.
adjust depending on how spicy you like it- 4 Tbsp gives a medium-level spice