The BBC Good Food logo
Mint relish & raita

Mint relish & raita

By
A star rating of 5 out of 5.2 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 6

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

  • Easily doubled
  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal37
fat1g
saturates0g
carbs5g
sugars5g
fibre0g
protein3g
low insalt0.52g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 2

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

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, July 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content