Mint relish & raita
- Sara Buenfeld
Save recipe
Serves 6
Easy
Prep: 15 mins
No cook
A star rating of 5 out of 5.2 ratingsRate
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Two spicy Indian dips in one, perfect for a few poppadums
Easily doubled
Easily halved
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
50g mint
leaves
-
2 x 20g packs coriander
-
2 fresh green chillies
deseeded
-
½ tsp salt
-
2 tsp caster sugar
-
2 tbsp lemon juice
-
2 x 150ml pots natural yogurt
-
poppadums
to serve
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Nutrition: per serving
-
kcal37
-
fat1g
-
saturates0g
-
carbs5g
-
sugars5g
-
fibre0g
-
protein3g
-
salt0.52g
low
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Method
-
step 1
Put the herbs in a food processor along with the chillies, salt, sugar, lemon, 1 tbsp water and 2 tbsp yogurt. Blend really well to make a green paste. Tip into a bowl.
-
step 2
Spoon off 4 tbsp and mix with the rest of the yogurt to make raita. Cover and chill both overnight.
RECIPE TIPS
HOW TO BBQ POPPADUMS
Use tongs to hold a poppadum over the BBQ for just a few secs until it puffs up. Alter the position of the tongs to ensure it cooks evenly.
Recipe from Good Food magazine, July 2007
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A star rating of 5 out of 5.2 ratings
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