Companion condiments

You have guests coming over for Eid dinner, and all the food is set and ready to be served. You know the food is good, but you feel like something is missing, and you are not wrong. Good food only becomes great food with the help of dips and sauces, and with these dips and sauce recipes, you can be sure to rule the table this Eid. 

GREEN GRAPE SALSA WITH SPRING ONION AND MINT

Ingredients

2 cups seedless green grapes, quartered

1/3 cup green bell pepper, diced

¼ cup spring onion, thinly sliced

1 tbsp green chilli, minced

3 tbsp fresh mint, chopped

2 tbsp fresh lime juice, 1/4 tsp kosher salt

1/4 tsp ground black pepper

Method

In a medium bowl, mix the grapes, bell pepper, spring onion, green chilli, mint, lime juice and one-fourth teaspoon salt and pepper. Let stand for 15 minutes. Before serving, adjust the lime juice, salt and pepper to taste.

DREAMY ORANGE CHEESECAKE DIP

Ingredients

8 ounce cream cheese, softened

½ cup orange marmalade

1/4 tsp vanilla essence

2 cups whole strawberry

2 cups cantaloupe chunks

2 cups apple slices 

Method

Combine cream cheese, marmalade, and vanilla in a small bowl, mix well. Garnish with orange peel and mint leaves. Serve with fruit dippers.

CURRIED FRUIT DIP

Ingredients

1 cup sour cream, 3 tbsp mango chutney

2 tbsp pineapple juice 

1 tsp dijon mustard, 1 tsp honey

1 tsp grated orange peel

1 tsp curry powder

Assorted cut-up fresh fruits and vegetable 

Method

Place sour cream in a small bowl. Stir in chutney, pineapple juice, mustard, honey, curry powder and orange peel until well blended. Transfer dip to serving bowl. Serve immediately with fresh fruits and vegetables or cover with plastic wrap and refrigerate until ready to serve.

CREAM CHEESE DIP WITH VEGETABLE

Ingredients

12 ounces cream cheese, softened

2/3 cup mayonnaise

1 tbsp coarse-grained dijon mustard

1/3 cup finely chopped red onion

½ tsp dried parsley flakes

½ tsp black pepper, ¼ tsp garlic powder

Red onion rings (optional)

Assorted fresh vegetables: bell pepper strips, broccoli florets, baby carrots, cucumber slices.

Method

Beat cream cheese for one minute in a medium sized bowl with electric mixer at medium speed until smooth. Beat in the mayonnaise and mustard until well blended. Stir in onion, parsley, black pepper and garlic powder. Garnish the dip with onion rings. Serve with vegetables. 

COCONUT CHUTNEY

Ingredients

1 tbsp roasted sesame seeds

½ cup coconut meat paste

2 cups coriander leaf

1 tbsp salt

¼ cup lemon

2 green chilli

Method

Make a fine paste of the sesame seeds, and mix all other ingredients. Serve with bread, lentils or vegetables. 

MANGO CHUTNEY

Ingredients 

2 cups green mangoes, cubed

3 cups water

¼ tsp turmeric powder

½ tsp dry chilli powder

1 tsp salt

¼ cup sugar

1 tsp panchforon

2 tbsp mustard oil

Method

In a pot boil the mango with turmeric, dry chilli powder and salt. When the mango is tender, remove from the heat and mash it with a wooden spoon and add the sugar. Heat the oil, add the panchforon, pour the mango mix and stir for about 5/6 minutes. 

Note: Spices can be of your own choice too. Serve with any fried snacks.

Photo: Collected