Mint And Coriander Dip

Course : Curry
Serves: 1
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3 ounces mayonnaise
3 ounces whole milk natural yoghurt
2 tablespoons fresh mint leaves or 2 tsp mint chutney
1/2 ounce coriander leaves including the tender -- chopped stalks
1 clove garlic -- peeled and chopped
1 teaspoon peeled and chopped root ginger
1 medium green chilli -- seeded and chopped
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon paprika

Preparation / Directions:

Put all the ingredients, except paprika, in an electric blender and blend until smooth. Transfer to a serving dish and chill for 1-2 hours. Serve sprinkled with paprika.

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