Given that I love curd based dips, it was perhaps inevitable that I would take a look-a-see at my kitchen ingredients and decide to play around with some new ones. I love the strong tangy taste of mustard, so I decided to use that this time.
Hung curds: 200gm
Mustard: 1 tea spoon (tsp)
Olive oil: 1/2 tsp
Garlic: 2 medium cloves, finely diced
Green chillies: 2 diced
Honey: 1/4 tsp
Balsamic Vinegar: 1/2 tsp
Oregano: 1/2 tsp
Cheese: 1/2 of a standard cube, diced.
Pepper: ground, a pinch
Salt to taste
In the mixer’s chutney jar, put about a 1tablespoon (tbsp) of the hung curds and add the other ingredients.
Blend at medium and then high speed for about 1 min; check to see that all ingredients have been reduced to paste.
Put/pour the remaining hung curds into a jar or pot (please ensure that both are dry), add blended portion into it, take a stirrer or spoon and mix both well (you could gently shake the jar to ensure even mix).
Refrigerate. When needed scoop out with dry spoon, use with Salad greens, toasted breads, crackers even paranthas. Refrigerated, it can last for a week.