This recipe is to go with my previous entry ~ Curried Beef Puffs ~ but you can have this dip with pretty much anything, even as a chip dip. I like having something with a yoghurt base when I have anything spicy to eat because it counter acts the heat from the dish. Having a sweet, refreshing mango lassi along side a full Indian banquet is always a win.
Making this dip is fuss free, and everything goes into the one blender / food processor. Spice it up or mellow it down, it’s all up to you. I don’t like overly tart yoghurt so I usually add about half a teaspoon of sugar to take the egde off. Add some lime zest or a pinch of cayenne pepper, go ahead and experiment with flavours. I personally despise those watered down mint chutneys some Indian restaurants give you with your Chicken Tikka, so I like to use a firmer, more set Greek-style yoghurt for this recipe. So here is my version I did today.
Ingredients:
- 200 mls Greek yoghurt
- 3 cloves garlic
- 2 slices ginger
- bunch of fresh mint leaves
- bunch of fresh corriander leaves
- pinch of ground cummin
- pinch of salt
- 1/2 tsp sugar
- 2 tbsp dessicated coconut
Toss everything into the blender and VOILA!!
Super easy yet super yum. Give it a try today.
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