Mint And Coriander Dip Recipe - Cooking Index
Mint And Coriander Dip Recipe - Cooking Index
| 3 oz | 85g | Mayonnaise |
| 3 oz | 85g | Whole milk natural yoghurt |
| 2 tablespoons | 30ml | Fresh mint leaves or 2tsp mint chutney |
| 1/2 oz | 14g | Coriander leaves including the tender - chopped stalks |
| 1 | Garlic - peeled and chopped | |
| 1 teaspoon | 5ml | Peeled and chopped root ginger |
| 1 | Green chilli - seeded and chopped | |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 teaspoon | 5ml | Sugar |
| 1/2 teaspoon | 2.5ml | Paprika |
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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Source:
Somesh Rao
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