Manchurian Dip

Submitted by Sandi From CA

"A little sweet, a little garlicky, a little fiery, this exotic-tasting dip looks innocent enough, like glorified ketchup. But it packs an addictive punch. Great to serve with drinks before an Indian meal, homemade or takeout. A good, study chip is the right vehicle, as are raw cauliflower florets. The Washington Post came up with an excellent dipper suggestion: grilled paneer, the creamy fresh cheese that’s found in Indian markets and at Whole Foods Markets, among other sources. Cut the paneer into ¾” cubes and sear them on all sides in a skillet lightly brushed with oil. Stick a toothpick in each one and serve warm."

 

• Ready In: 25mins
• Ingredients: 12
• Yields: 2 quarts
• Serves: 15-20

ingredients

• 1 large carrot, peeled and coarsely chopped
• 1 small green chili pepper, seeded and coarsely chopped
• 1 medium red onion, coarsely chopped
• 2 large celery ribs, coarsely chopped
• 1 bunch fresh cilantro, including stems, coarsely chopped
• 10 medium garlic cloves, peeled
• 1 tablespoon vegetable oil
• 2 cups ketchup
• 1⁄4 cup soy sauce
• 1 tablespoon sugar
• 1 teaspoon chili powder or 1/2 teaspoon cayenne
• salt & freshly ground black pepper

directions

1. In a food processor, combine the carrot, chile pepper, onion, celery and cilantro. (You may need to purée half these ingredients first to make room for the rest.).
2. Add the garlic and pulse until blended.
3. Heat the oil in a medium saucepan over medium-high heat. Put the puréed vegetables in the pan and heat through, 3-4 minutes.
4. Add the ketchup and soy sauce and cook for 10 minutes more. (Serious splatter-factor here, be careful.).
5. Reduce the heat to medium-low. When the sauce starts to thicken, add the sugar, chili powder, and salt and pepper to taste.
6. Serve warm for the best flavor or at room temperature.