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    You are in: Home / Recipes / Manchurian Dip Recipe
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    Manchurian Dip

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Sandi (From CA)'s Note:

    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.

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    Serves: 15-20



    Units: US | Metric


    1. 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. 2
      Add the garlic and pulse until blended.
    3. 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. 4
      Add the ketchup and soy sauce and cook for 10 minutes more. (Serious splatter-factor here, be careful.).
    5. 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. 6
      Serve warm for the best flavor or at room temperature.

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    Nutritional Facts for Manchurian Dip

    Serving Size: 1 (49 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 56.5
    Calories from Fat 10
    Total Fat 1.1 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 637.9 mg
    Total Carbohydrate 11.6 g
    Dietary Fiber 0.7 g
    Sugars 9.0 g
    Protein 1.4 g

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