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Mint relish & raita

By Sara Buenfeld

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

Prep:15 mins
No cook

Serves 6
Easy

Nutrition per serving

kcal 37
fat 1g
saturates 0g
carbs 5g
sugars 5g
fibre 0g
protein 3g
salt 0.52g

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

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