Quick Sweet Chilli Dip With Kettle Chips

Remember guys! How back at home in India your mom chooses fine potatoes and makes chips from them to stock up for whole year? I too memorize that how every summer my mom used to prepare those thin crisp and fry them as and when needed. Surely I miss that. But what if I say that there is one brand that uses fine potatoes, hand cook them with care in little batches? Yes- Kettle Chips is one such brand that likes to keep it simple and yet tasty, and it has been this way for over 30 years.

I was sent the seasonal edition “Mozzarella and Pesto” which is so unique in the combination and taste when compared to other brands in the market. They have such matchless flavours -sea salt and crushed peppercorns; mature cheddar and red onion; slightly salted with balsamic vinegar are few to name. When I opened the mozzarella and pesto bag I was so tempted by the delectable smell of pesto and garlic. The chips are so thin and crisp, has beautiful golden colour just like home cooked ones. When I gulp in the first one I got that creamy mozzarella feel-yum it was. By the way I must also mention that like other chips brand they are not stingy when it comes to seasoning  yes the pack is loaded with fresh seasoning and nothing is artificial at all –Great isn’t it?

Even though this flavour itself was great, I fancied to have some sweet spicy dip to go with the chips. Yes, all I wanted was some quick sweet chilli dip to enjoy the crisps more. That is why I made the dip and this when escorted with mozzarella and pesto chips we surely have a winner.

Who doesn’t like sweet chilli sauce? I mean what you can’t have with it. Be it dosa, sandwiches, parathas, pakodas-my favourite momos. This is such a versatile dip used in Chinese, Indian and even Thai cuisine. Now, the traditional method to make sweet chilli dip is time consuming process- soak dry red chilli-blend it-cook it- Blah! Blah! Blah!...BUT I have quick and easy way *grin*. See the recipe:-)

Ingredients:

2 tablespoon corn flour

1 tablespoon soya sauce

2 tablespoons tomato ketchup

2 tablespoon red chilli powder

1 tablespoon olive oil

2 garlic cloves crushed

1 teaspoon grated ginger

Salt to taste

2 tablespoon honey

1 tablespoon sugar

1 tablespoon red chilli flakes

2 cups water

Method:

Dissolve corn flour with water and keep aside. Make sure there are no lumps.

Heat oil in a pan on high heat and add garlic and ginger. Saute well.

Add corn flour mixture and turn heat to low-medium.

Finally add all the remaining ingredients and mix well. Let it boil for 2-5 minutes. Check consistency and let it cool before serving.

Notes: 

I like it spicy so I added lots of red chilli powder. Adjust as per your taste.

Taste:

Sweet, hot and spicy.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. With thanks to Kettle Chips for samples to review.