We love dips in our house. Whether they’re shop-bought or homemade, we always have a supply of dippy things in pots in our fridge – hummus, babaganoush, taramasalata, tzatsiki – perfect with a few breadsticks or carrot chunks for an impromptu snack when the children are peckish.
And we’re rather keen on our Indian food too. I reckon our girls developed a taste for Asian spices when they were in the womb. I craved curries during both pregnancies and in the final weeks, in particular, I consumed a vast quantity of particularly hot curries in a vain attempt to bring on labour.
So when Warburtons recently got in touch to see if I’d like to test out some recipes created by TV chef Monisha Bharadwaj for a range of Indian-style dips to complement their new baked naan chips, I thought why the heck not?
As well as directing me to Monisha’s selections of recipes on Facebook, Warburtons kindly sent me some packets of their baked naan chips in ‘classic tikka’ and ‘fiery hot’ flavours to try with them.
I decided to test out two of the dip recipes. The two that appealed most were the manuka tamater ki chutney, made with tomatoes, raisins and spices, and a mint and sunflower seed chutney.
I found the mint and sunflower seed chutney a little too flavoursome, verging on pungent. So I mixed in some Greek yoghurt which calmed it down perfectly and made for a very tasty, creamy and refreshing dip. As well as mint, it contains lots of coriander, which I think always work so well together. The recipe also calls for a couple of chillies, but since I was trying this out on the kids I only used one so it wasn’t too hot for them.
The manuka tamater ki chutney was very good, although a tad on the sweet side. It features raisins, so I probably wouldn’t bother with the sugar as well next time. This was the dip the children liked best, although my husband and I preferred the mint and sunflower seed one.
While we rather liked the dips, I have to admit the baked naan chips weren’t really our cup of chai. Our eldest, Miss Mash didn’t think they were spicy enough but Miss Bangers, the four-year-old refused to eat them because they were too spicy. My husband and I could take them or leave them really. I also took a couple of packs into work to share with colleagues, and the response was similar – although during the course of a day they did all get eaten, so they can’t have been that bad!
Have you tried any of the Warburton dip recipes? If so, what did you think? And what do you reckon to the baked naan chips? How do you think they compare to their pitta chips?
Disclosure: I was provided with four complimentary packets of Warburton baked naan chips for the purposes of this review.