Tuesday, June 22, 2004
Dip your vegis in this
I made this for a little reunion that I attended this evening--initially, I thought it hadn't really turned out, but that hour in the refrigerator made all the difference. Everyone raved about it. I served it with red pepper strips, zucchini strips, lightly steamed pea pods, and baby carrots (the carrots and the peas were from the CSA share).
It rocked--naturally, it's from Deborah Madison's Vegetarian Cooking for Everyone.
Curry Mayonnaise with Mango Chutney
½ c. mango chutney, pref. Major Grey’s
1 c. mayonnaise
4 scallions, including some of the greens, finely chopped
1 tbsp. curry powder
Juice of 2-3 limes
Cayenne
¼ c. yogurt or sour cream, optional
Stir the chutney into the mayonnaise (if it’s chunky, chop it some…) along with the scallions, curry, and enough lime juice to make a tart but harmonious balance. Stir in a pinch or two of cayenne, and the yogurt. Cover and refrigerate for at least an hour. Taste before serving to make sure the balance is right and add a bit more lime juice if it seems too sweet. If you use bottled mayo (as I did), add the yogurt or sour cream to even out the taste.
It rocked--naturally, it's from Deborah Madison's Vegetarian Cooking for Everyone.
Curry Mayonnaise with Mango Chutney
½ c. mango chutney, pref. Major Grey’s
1 c. mayonnaise
4 scallions, including some of the greens, finely chopped
1 tbsp. curry powder
Juice of 2-3 limes
Cayenne
¼ c. yogurt or sour cream, optional
Stir the chutney into the mayonnaise (if it’s chunky, chop it some…) along with the scallions, curry, and enough lime juice to make a tart but harmonious balance. Stir in a pinch or two of cayenne, and the yogurt. Cover and refrigerate for at least an hour. Taste before serving to make sure the balance is right and add a bit more lime juice if it seems too sweet. If you use bottled mayo (as I did), add the yogurt or sour cream to even out the taste.
