Mango ketchup and gorgonzola apple dip

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the Gorgonzola apple dip, clean, wash, drain and roughly chop the rocket. Wash apple, quarter it, remove core. Cut apple into small pieces. Cut gorgonzola into pieces as well. Puree the apple, rocket, gorgonzola, mascarpone and apple cider vinegar to a smooth cream with the cutting stick or in the universal chopper. Season to taste with salt and pepper

2. 2

   Roast the pine nuts in a pan without fat while turning them golden brown. Let them cool down on a flat plate. Sprinkle dip with pine nuts

3. 3

   For the mango ketchup, peel and finely dice the onions. Peel garlic and chop finely. Cut the mango off the stone. Peel and chop the flesh. Clean the chilli, cut lengthwise, wash and remove seeds. Chop the pod finely

4. 4

   Heat 1 tablespoon of oil in a saucepan. Sauté onions and garlic in it until transparent. Add mango, tomatoes, vinegar, chilli, sugar and 1/2 tsp. salt. Fill allspice and cloves into a tea egg. Add to the sauce and simmer over low heat for about 50 minutes, stirring occasionally. Remove the tea infuser from the sauce. Coarsely puree the sauce with the chopping stick. Season to taste with salt, pepper and cinnamon. Let it cool down

Nutrition Facts

KCAL
520 kcal

CARBS
37 g

FATS
33 g

PROTEINS
15 g