Mint and Coriander Dip
Coriander and Mint Raita
-
Heat
-
Serves
-
Dietary Info
-
Prep 5 mins
-
Cook 5 mins
Fresh yoghurt mint raita which is tangy and delicious
Hari says
A fabulously fresh raita which works both as a dip but also as a refreshing side dish too. The mixture of mint and coriander has a wonderful cooling effect so it makes a great accompaniment to a hot curry.
- Ingredients
- Method
- 50g of mint leaves
- 50g of coriander leaves
- 1 fresh chilli
- ½ tsp salt
- 3 tbsp Greek style yoghurt
- ½ tsp garam masala
- sprinkle of chilli powder
Method
- Put the chilli, mint, coriander and salt into a blender and whizz together to make a smooth paste (you may need to add a dash of water too).
- Place into to a bowl and stir in the yoghurt and garam masala.
- Sprinkle over the chilli power and serve straight away.
Nutritional information
Typical values* | per Serving |
---|---|
Calories | 208 |
Fat (g) | 4 |
of which saturates (g) | 0 |
Carbohydrates (g) | 33 |
of which sugars (g) | 8 |
Fibre (g) | 24 |
Protein (g) | 20 |
Salt (mg) | 581 |
This goes well with
Share this
“ Thank you for printing this recipe for my delicious Mint and Coriander Dip ”
Comments
Comments (2)
-
Catherine
Hi Hari. This dip was lovely, but had to be adjusted as the weights of the herbs and the method appear to be wrong! 50g of coriander and 50g of mint leaves is a hell of a lot!! Lol. Also, the method doesn't mention the coriander. I assumed it was to blitzed with the mint, chilli and salt, but only ended up using a fraction of the mixture in the yoghurt due to how much it made (and that was with me halving it too :) )
Hari Ghotra
reply