Indian Mint And Coriander Dip Recipes
INDIAN MINT AND CORIANDER DIP
A very popular and delicious Indian dip/spread made with fresh herbs and spices
Provided by maayeka
Time 15m
Yield Serves 12
Number Of Ingredients 0
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.
CORIANDER & MINT RAITA
Try this creamy raita as a side dish in an Indian feast. As well as cooling coriander and mint, it has a little kick from the addition of green chilli
Provided by Elena Silcock
Categories Side dish
Time 7m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 51 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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- Wash the coriander and mint leaves under running water. I use the stems of coriander in the chutney but remove the mint leaves from their stems.
- Peel and chop the ginger. Cut the chili into half and chop the tomato. Add everything to the blender along with coriander and mint. Add salt, cumin, and water. Blend together until smooth.
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