Mustard-Chilli-Honey Dip (Curd based)

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.


7 thoughts on “Mustard-Chilli-Honey Dip (Curd based)

  1. โ€œMustard Chilli Honey Dip (Curd based){

    Sounds delightful. Will be on my to do list for next party! This dip is an original, I’ve certainly never seen anything so exotic. And… I have tons of Indian (from India) cook books too. (Smiles, and Thanks to Kirti from India!).

    Kind Regards,

    • @manojnayak, you can use use red wine vinegar (i do sometimes alternate between balsamic and red wine), preferably, just don’t use normal “white” vinegar, pls. If at any point, you don’t have vinegar, you can also use juice of a lime ๐Ÿ™‚

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