Holiday season is always loaded with rich food and irresistible desserts, which means we end up gaining a few more dreaded pounds by the time we finally reach Valentine’s Day in February which is also my husband’s birthday. This year I thought instead of starting the new year with I-need-to-lose-10-pounds-resolution, why not create festive food mostly with ingredients that won’t weigh on the conscience and waistline later on. This Layered Chutney Dip is one such conscious effort to party without guilt.
New Years Eve usually means a big gathering of friends at our place but this year has been so busy and hectic for our entire family for various reasons that we have decided to enjoy the holidays just being lazy, reading books, watching back to back movies and seasons of our favourite TV programmes and playing board games together. This kind of fun is not complete without finger food – lots and lots of finger food which can easily cross the line into junk food.
To stop that from happening, I’ve stocked the fridge with healthish (homemade) alternatives. There are boxes of chopped vegetables for ready to eat salad, assorted frozen kebabs, boiled chickpeas, roasted corn and sweet potatoes, and a variety of dips and chutneys to indulge in. Not only these foods are easy to mix n match for a quick finger food platter but also fun to eat, especially the dips and chutneys layered together in a glass jar look beautifully festive and are handy to use whenever required. Instead of layering all the dips in one big bowl, you can layer them in 3-4 smaller jars so that one jar gets used at one time and all the dips are not soiled together.
These Layered Chutney Dips in a jar are salty, spicy, sour and creamy – everything that can make your party come to life. Also these pretty little jars make excellent hostess gifts.
Tip – Don’t add any extra liquids into chutneys because they need to be pretty thick so that the layers don’t bleed into each other.
For Chickpeas Dip:
1+1/2 cup boiled chickpeas
2 cloves garlic
1/2 inch piece ginger
1 teaspoon red chilli flakes
1 teaspoon cumin seeds
1/4 cup tamarind paste
2 tablespoons lemon juice
2 tablespoons dessicated coconut
Salt to taste
1/4 cup olive oil
For Tomato Chutney:
5 medium tomatoes, puréed
1 teaspoon cumin seeds
1/2 teaspoon nigella seeds
1 teaspoon red chilli powder
1 teaspoon black pepper powder
4 tablespoons vinegar
1 teaspoon sugar
Salt to taste
1 tablespoon corn flour
1 tablespoon olive oil
For Green Chutney Dip:
1 cup chopped coriander (stems and leaves)
1/4 cup mint leaves
4 green chilli peppers
1 teaspoon cumin seeds
1/2 teaspoon black pepper
1 clove garlic
1 cup cashews or peanuts
1 cup thick yogurt or paneer cheese
Finely chopped onions, radish, carrot, olives, cucumbers, pickled jalapeños.
This Is What You Do:
For Chickpea Dip – Lightly toast cumin seeds, red chilli flakes and coconut on a skillet. Add all the ingredients of the dip to a food processor or blender and make smooth puree.
For Tomato Chutney – Add oil to a small sauce pan. Add cumin and nigella seeds, allow them to sputter. Add tomato puree, red chilli powder, black pepper, vinegar, sugar and salt.
Cook till the liquids are slightly reduced (5 minutes). Dilute corn flour with a little water, add to the tomato chutney. Keep cooking and stirring till the sauce thickens (another 2-3 minutes) .
For Green Chutney – add all the ingredients of the chutney, except yogurt/cheese, to a food processor or pound by hand to make a coarse mix of herbs, spices and nuts. Do not add any water or liquid to blend.
Fold in the green chutney into thick yogurt or paneer cheese.
To assemble – layer the three chutneys in a glass bowl or jar. Top with crunchy toppings of your choice. Serve with potato wedges, toasted bread, fresh vegetables, papadums, corn tortillas or crackers.
14 Replies to “Layered Chutney Dip”
Maria, I am loving this post of yours, what an innovative way to serve these lip-smacking chutneys. Perfect for students who want to enjoy their lunch but doesn’t want to carry many containers or even in the party you can serve in individual small jars.
Maria this layered chutney dip is really a great recipe of all layers. I love your chickpea dip recipe. My resolution was also like that to loose some kg. But looks like I am still at the starting point only. Cooking such food can not make you thin. 😛
A blast of flavours in your mouth…Such tempting chutneys.
A virtual treat… Such a beautifully coloured layered dip. Brilliant idea Maria Nasir 👏👏
The layered dip sounds very innovative ! Perfectly timed share ..loved it.
Wow. You always come up with great ideas, such an innovative, layered dip with beautiful colours and flavors. Awesome share. Kudos to you!!
Maria, Love the colours here. it looks so festive already, i feel like inviting myself over.
What an innovative idea to layer chutneys to make a dip. This way there will be an explosion of flavors in the mouth.
What a beautiful, attractive and innovative dip; perfect for the upcoming party and festive season. I would love to serve it with some tortilla chips or even french fries.
Such a colourful and flavour packed layered dip recipe, who wont be tempted to dig in and that too without guilt just too good, lovely share.
I can just imagine dipping corn tortillas in the 3 layered dip and getting a burst of different flavors in my mouth. Such an innovative recipe.
Such a brilliant idea to make these ultimate layered chutney dip, too catchy and very attractive, interesting share Maria.
Wow Maria what a lovely idea. Layered chutney dip looks really beautiful. I am sure it taste also great. Perfect for party. Superb share.
Great idea for the upcoming holiday season with lots of festivals and special occasions! Fabulous share!