Chutney Dressing

Chef

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½ cup/120ml/4fl oz soured cream
½ cup/120ml/4fl oz buttermilk
2 tbsp/30ml mango chutney
1 tbsp/15ml lemon juice
2 tsp/10ml oil
2 tsp/10ml mustard
salt and freshly ground black pepper
makes about 11/2 cups/ 350ml/l2fl oz
1-Blend everything together well. Refrigerate until required.

2-Serve on salad or cold vegetables. It also makes a delicious dressing for hard-cooked eggs.
 
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