Mint relish & raita

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


  • 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


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.


  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.

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