Chutney Salsa Recipe

Chutney Salsa Recipe

  • 3/4 cup chopped red bell pepper
  • 2/3 cup canned black beans, drained
  • 1/2 cup CROSSE & BLACKWELL® Hot Mango Chutney
  • 1/3 cup whole-kernel corn
  • 2 tablespoons sliced green onion
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon ORTEGA® Diced Green Chiles
  • 1/8 teaspoon ground coriander
  • 4 drops hot pepper sauce (optional)
  • tortilla chips
  1. COMBINE bell pepper, beans, chutney, corn, green onion, cilantro, chiles, coriander and hot pepper sauce in medium bowl; mix well. Cover; refrigerate for 2 hours. Let stand at room temperature for 30 minutes before serving. Serve with chips or crackers.
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