Spice Valley's Balti Dip |
Course : Indian
Source: 100 Best Balti Curries, Diane Lowe & Mike Davidson
Serves: 6 |
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Ingredients:
200 milliliter plain yoghurt |
1 teaspoon mango pickle |
1 teaspoon mango chutney |
1/2 teaspoon lemon juice |
1 teaspoon fresh coriander -- chopped |
1/4 medium fresh green chilli -- chopped |
1 teaspoon concentrated mint sauce |
1 teaspoon sugar |
1 dash salt |
1 dash chilli powder |
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Preparation / Directions:
Put all the ingredients except the yoghurt in a blender or food processor and liquidise until smooth. Add the yoghurt and blend to a smooth pale green dip with speckles of dark green.
NOTE: For extra kick, substitute lime pickle and lime chutney for mango. Add an extra teaspoon of sugar to offset the bite of the lime.
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