Curried Chutney - Yoga Journal

Curried Chutney

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This chutney is ready in no time and is delicious served on slices of jicama or spread on crackers.

  • servingServings

Ingredients

  • 1 tsp. curry powder
  • 1/8 tsp. cayenne pepper or to taste
  • 1/2 cup diced baked tofu, hickory or 5-spice flavor
  • Crackers or jicama, sliced
  • 15 blanched almonds, toasted
  • Finely chopped cilantro (optional)
  • 1/2 cup finely chopped yellow or red bell pepper
  • 1/2 cup bottled mango chutney, large pieces of mango chopped

Preparation

  1. In small bowl, combine chutney, bell pepper, curry powder and cayenne pepper; mix well. Stir in tofu. Cover and chill at least 30 minutes or up to 8 hours. Spread on crackers or jicama with chutney mixture; transfer to serving platter. Top each with an almond; sprinkle with cilantro if desired.

Nutrition Information

  • Serving Size: Makes 15
  • Calories: 35
  • Carbohydrate Content: 3 g
  • Fat Content: 2 g
  • Fiber Content: 1 g
  • Protein Content: 2 g
  • Sodium Content: 40 mg