Chilli Mint Dip

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Add a large pinch of salt and around a quarter of a teaspoon of sugar and again taste and adjust.

Chilli mint dip. Coriander Mint Chutney. The mixture of mint and coriander has a wonderful cooling effect so it makes a great accompaniment to a hot curry. Taste test for salt and add as necessary.

1 Birds Eye Chilli hot or 12 Birds Eye Chilli medium hot 2-3 tablespoons water. Mint yoghurt dip and garlic and chilli yoghurt dip are two healthy dips that are very easy to make very tasty and can also be used as spreads or dressings. 1 inch piece ginger peeled and chopped roughly or 1 teaspoon minced ginger Juice of 1 lime about 1 tablespoon 5 tablespoons desiccated or shredded coconut.

Whizz the peas yogurt lemon juice cumin mint and chilli together in a food processor to a texture you like. To make the dipping sauce pour the yoghurt into a mixing bowl followed by the garlic chilli mint coriander salt pepper and lemon juice. Coconut Tomato Chilli Chutney.

To make the dipping sauce pour the yoghurt into a mixing bowl followed by the garlic chilli mint coriander salt pepper and lemon juice. Mint sauce is used instead of fresh mint which gives the raita its recognisable flavour. Lightly toast the pittas then cut into wedges and serve with the dip and carrots.

Add the yogurt to a small bowl and mix in the mint sauce. Serve with chicken 65 chicken tikka tandoori chicken fried fish steaks idli dosa vada samosas cutlets carrot sticks or as a dressing for a crispy salad. Method Whizz the peas yogurt lemon juice cumin mint and chilli together in a food processor to a texture you like.

Tomato Onion Chilli. Coriander Coconut Chutney. Subscribe the channel and support us.

Stir and keep cool until youre ready to. 1 bunch mint about 80 grams leaves only. The first step for both dips is to prepare hung curd with yoghurt.

Divide between plastic tubs to pack into lunchboxes or tip into a serving bowl. Divide between plastic tubs to pack into lunchboxes or tip into a serving bowl. Instructions Add all ingredients into a blender or food processor and blend until smooth.

Lightly toast the pittas then cut into wedges and serve with the dip and carrots. Alternatively you can use unflavoured plain Greek yoghurt. Blend all ingredients until smooth.

Ingredients 500g Fromage frais Half a lemon juiced Tbsp fine chopped chilli Tbsp crush garlic Half packet of chopped fresh chives 2 chopped spring onions 2 Tbsp fine chopped fresh mint Salt and pepper to taste optional Method Just put all the ingredients into a. We believe cooking should be easy so we focus to make easy and simple recipes for you to enjoy. If you enjoy this raita try my other chutneys and dips.

A fabulously fresh raita which works both as a dip but also as a refreshing side dish too. Serves 2 to 4 as a dip. I use Colemans though any good quality mint sauce could be used.

Add the turmeric mix and taste add more in small amounts to your taste but dont go mad. Stir and keep cool until youre ready to serve the chilli bites.

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