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Chutney Salsa

Chutney Salsa
Makes:
2 cups
Prep Time:
10
minutes
Total Time:
130
minutes
Dairy FreeLow CalorieLow FatLow SodiumVegetarian
based on
2 reviews
Chutney is a tasty east Indian condiment that lends itself well to other dishes and cuisines. Here, it spices up a chunky salsa, making it a great complement to any main dish. Look for chutney in the pickle or condiment aisle of your supermarket.

Ingredients:

  • 3/4 cup chopped red bell pepper
  • 2/3 cup canned black beans, drained
  • 1/2 cup hot mango or Major Grey's chutney, chopped
  • 1/3 cup whole-kernel corn, drained
  • 2 tablespoons sliced green onion
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon diced green chiles
  • 1/8 to 1/4 teaspoon ground coriander
  • 4 to 6 drops hot pepper sauce (optional)
  • Baked tortilla chips or pita bread wedges (optional)

Directions:

COMBINE bell pepper, beans, chutney, corn, green onion, cilantro, chiles, coriander and hot pepper sauce in medium bowl; mix well. Cover; refrigerate for 2 hours.

LET STAND at room temperature for 30 minutes before serving. Serve with tortilla chips or pita bread wedges.


Reviews:

Review This Recipe
  •  Star(s)

    Awesome recipe!

    Jillian from MINNEAPOLIS MN

    This salsa is so flavorful and easy to make! Every time I make it I always get asked for the recipe. Highly recommended!

  •  Star(s)

    wowwww!

    mickey from CA

    its so tasty and chunky...i made it for the superbowl sunday and the guys loved it with chips!

Nutrition Facts

Serving Size: 8/2 of recipe

Servings Per Recipe:

  • Calories: 60
  • Calories from Fat: 15
  • Total Fat: 1.5g (3% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 240mg (10% of DV)
  • Carbohydrates: 12g (4% of DV)
  • Dietary Fiber: 2g (7% of DV)
  • Sugars: 1g
  • Protein: 1g
  • Vitamin A: 10% of DV
  • Vitamin C: 45% of DV
  • Calcium: 2% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Chutney Salsa

Ingredients

  • 3/4 cup chopped red bell pepper
  • 2/3 cup canned black beans, drained
  • 1/2 cup hot mango or Major Grey's chutney, chopped
  • 1/3 cup whole-kernel corn, drained
  • 2 tablespoons sliced green onion
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon diced green chiles
  • 1/8 to 1/4 teaspoon ground coriander
  • 4 to 6 drops hot pepper sauce (optional)
  • Baked tortilla chips or pita bread wedges (optional)

 

Directions

COMBINE bell pepper, beans, chutney, corn, green onion, cilantro, chiles, coriander and hot pepper sauce in medium bowl; mix well. Cover; refrigerate for 2 hours.

LET STAND at room temperature for 30 minutes before serving. Serve with tortilla chips or pita bread wedges.

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