Mint relish & raita

Mint relish & raita

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Cooking time

Prep: 15 mins No cook

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
37
protein
3g
carbs
5g
fat
1g
saturates
0g
fibre
0g
sugar
5g
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

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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.

Recipe from Good Food magazine, July 2007

Comments, questions and tips

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Comments

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janeintherain's picture

Next time I make this I'll definitely use less sugar or leave it out completely - it's killing the zing of the other flavours.

NB88's picture

Tasted great!

neilfb1's picture

swap yoghurt for sour cream, makes it really zingy

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