A super simple dip I make to go with Poppadoms. When I have it I use my home made plum conserve for this because it’s lower sugar and I can make it with good chunky pieces of plum. But for part of the year I rely on mango chutney as the base.
Prep: 1 min Marinade: 20+ minutes
Ingredients
3 Dstspn on Mango Chutney or Plum jam
1/2 Cayenne chilli chopped
1/2 Tsp salt
Method
Mix the ingredients in a bowl, cover and leave for a couple of hours for the flavours to develop.
This dip is super easy, and really tasty. Using plums you get a hot/salt plum taste which I think is divine. I grow Victoria plums and when I make a conserve I cut them into 6 or 8 and use 20% by volume soft brown sugar. This isn’t enough to properly preserve it, so proper sterilisation is key, and keeping it in small jars and using it quickly when open. But the easier option is either to use more sugar or just use mango chutney. Both work really well, I just don’t have a sweet tooth.