Curry-Soy Mayonnaise:
3 1/2 cups mayonnaise
1/4 cup Dijon mustard
2 tablespoons curry powder.
Soy-Mango Chutney:
2 1/2 ounces diced onion
1 ounce minced jalapeño chiles
1 teaspoon shredded fresh ginger
2 tablespoons vegetable oil
1/2 cup cider vinegar
1/2 cup Kikkoman Less Sodium Soy Sauce
1/2 cup packed brown sugar
8 ounces diced, dried mangos
1 pound chopped green onions
1/4 cup chopped cilantro
Curry-Soy Mayonnaise: Mix mayonnaise, mustard and curry powder. (Makes about 4 cups.)
Soy-Mango Chutney: Saute onion, jalapeños and ginger in oil until tender. Mix in vinegar, soy sauce, brown sugar and mangos. Simmer over low heat just until syrupy. Cool. Mix in reen onions and cilantro. Best made fresh and served the same day. (Makes about 4 cups.)
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Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
