Mint relish & raita
Two spicy Indian dips in one, perfect for a few poppadums
- Prep: 15 mins
No cook
- Serves 6
- Easy
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
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.
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