Curried Mango Chutney Dip


"I usually have to make 2 recipes of this at a time as I'll always end up eating half of this before company even arrives!"
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15 m servings 18 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 18 kcal
  • < 1%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 2.7g
  • < 1%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 12 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Stir curry powder into the onion mixture; cook 1 minute more. Remove from heat to cool.
  2. Blend onion mixture, yogurt, chutney, and parsley in a food processor and blend until smooth.


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