Thursday, July 31, 2014

Recipe : Green Mango Salsa & Bean Dip for Nachos (Vegan)

There are some wonderful varieties of nachos and other corn or multigrain type chips available in India these days which are not as salty as the ones that were initially available and much healthier than potato chips.

Most of the additional calories comes from topping them with cheese or greasy dips, so here are 2 easy sides that you can serve them with, that are also light on the tummy.

Green Mango Salsa
1 small green mango
1 medium onion
2 medium tomatoes
1-5 green chillies (to taste)
2 tbsp fresh coriander

1 handful ready-to-eat corn kernels (optional)
salt and lime juice to taste

Finely chop all the ingredients except the corn kernels.

If you are using fresh corn kernels or frozen ones, give them a boil before adding them to the salsa.
Mix all the ingredients in a bowl and taste.
The green mango should give you enough sourness, but in case it isn't sour enough, use the lime juice.
Adjust salt to taste, but remember the nachos / crisps also have salt in them, so be aware.

Serve as a side with nachos or as a salad.

Bean Dip
1 cup cooked kidney beans / red beans / rajma
olive oil / yoghurt for consistency (1 - 4 tbsps)
chopped onion, green chillies and fresh coriander to taste

Puree the cooked kidney beans in a blender
Slowly add some plain yoghurt / curd / dahi to get the consistency of your choice.
If you are vegan you can substitute yoghurt with olive oil, but you may want to add a bit of lemon juice for a hint of sourness.
Add the chopped onion, green chillies and fresh coriander to taste.

Serve as a side with nachos / chips

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