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Member recipe

Ginger & Green Chilli Raita

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Serves 4

A seriously simple and easy to make sauce that packs a punch! This sauce is great to have as a dipping sauce or condiment to any savoury Indian dish. I guarantee you'll enjoy it!

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  • 200ml natural yoghurt (or 1 cup)
  • 1 tbsp ginger, finely chopped
  • 1-2 green chillies, finely chopped
  • 1 tbsp sunflower/vegetable/olive oil
  • Salt (to your liking)


    1. Add the oil to the pan and heat gently.
    2. Add the chopped ginger and green chillies to the oil and fry on a low-medium flame, moving the ingredients around continuously for 1-2 minutes, without it burning.
    3. Turn off the flame and allow to stand for 2 minutes to let the heat of the pan to dissipate before adding the yoghurt - otherwise as the yoghurt hits the hot pan it will curdle.
    4. Add the yoghurt to the pan and stir to combine all ingredients. Add salt to your liking.
    5. This sauce can be enjoyed immediately. However, on standing, it will acquire more of a ginger flavour as the flavours infuse into the yoghurt.

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