Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Mint relish & raita

Two spicy Indian dips in one, perfect for a few poppadums

  • Prep: 15 mins
    No cook
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 37
  • Carbohydrates 5
  • Saturated Fat 0
  • Sugar 5
  • Protein 3
  • Fat 1
  • Fibre 0
  • Salt 0.52

Nutrition per serving

  • Calories 37
  • Carbohydrates 5
  • Saturated Fat 0
  • Sugar 5
  • Protein 3
  • Fat 1
  • Fibre 0
  • Salt 0.52

Ingredients

  • 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
  • poppadoms, to serve

Tip

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.

Method

  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.

  2. Spoon off 4 tbsp and mix with the rest of the yogurt to make raita. Cover and chill both overnight.

Suggested recipes from this collection...