Indian Mint And Coriander Dip Recipes

Steps:

• Pluck the mint leaves from the steams.
• Chop and remove coriander's hard and thick steams from the back of the bunch(no need to pluck the leaves as soft steams of coriander can also be used)
• Wash all the greens and chilies with enough water.
• Now add all the ingredients in a mixer jar and grind to make a smooth paste,add approx. 1/2 cup water while grinding if needed
• Take out the chutney in a jar,cover and keep refrigerated,easily stays fresh for minimum 2 weeks.
• MY NOTES -
• 1-*Can also use lemon size ball of tamarind OR 3 tbsp of peeled and chopped raw mango instead of lemon juice.
• 2- Can substitute almonds with 2 tbsp of roasted peanuts .
• 3-Spinach and almonds are added to make it smooth and creamy, to add nutrition and the oil from the nuts will also act as a preservative.
• 3- Sugar is added to balance the slightly bitter and strong taste of mint,if you are using only coriander leaves then can omit sugar.
• 4- Add 1 tbsp of chutney in 1/2 cup of yoghurt to make mint and yoghurt dip.
• 5-Love spicy food-try adding 1-2 cloves and 4 peppercorns while grinding for a twist in the taste .
• Serving suggestions-can serve as a dip for snacks,spread for sandwiches or wraps and as a side dish too.

Steps:

• Toast the spices in a dry pan until fragrant, then tip into a mortar and grind to a powder with a pestle. Tip into a food processor with all the remaining ingredients except the lime juice. Blitz, adding a splash of water to loosen, then season and add the lime juice to taste. Leave in the fridge while you prepare the rest of the dishes. Scatter with the remaining chilli, to serve.

Steps:

• Up to a day ahead, coarsely grate the cucumber into a bowl then squeeze it with your hands to remove as much juice as possible.
• In a food processor, whizz the yogurt, mint and coriander together until well blended. Tip into a bowl and stir in the cucumber. Cover with cling film and chill until you are ready to serve.
• To serve, preheat the oven to 200C/gas 6/fan 180C. Cut the naan into long triangles and arrange on 2 large baking sheets. Brush them with oil on one side and sprinkle over a little paprika and salt. Bake for 8-10 minutes until crisp and golden. Season the raita with up to 1 teaspoon of salt (see tip) and lemon juice to taste. Serve on a platter with fresh tomato chutney and dippers.