Mint & Coriander Green Dip Recipe

This has probably been my most requested recipe to do and I am not surprised. It’s one of those recipes where once you learn to make it once, you’ll make it time after time and pair it with absolutely everything.

Most curry houses will use this dip to be served with poppadoms and starters. Most mixed grill pubs will serve something similar to but I have found that the sauce served there are blended up and do include fresh green chillis in with the sauce too. You can do this but I understand not everyone will have a food processor to do this.

Some restaurants will use green food colouring in their dip but this is optional.

I always tend to have a side of this with every single curry I have. I know it sounds bizarre but I love drizzling this all over my curry – especially if it’s a spicy number!

I use Colmans mint sauce for this recipe but any supermarket own brand is okay.

For the ginger and garlic paste, using frozen Taj branded blocks is absolutely fine. I believe you can get these in most major supermarkets.

Mint & Coriander Green Dip Recipe

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Total Time 5 mins

Servings 4 people

Ingredients

  

• 250 g natural full fat yoghurt
• 1 tbsp mint sauce – I use Colmans
• 0.5 tsp salt
• 1 tsp sugar
• 2 tbsp freshly chopped coriander
• 0.25 tsp turmeric powder – for colour
• 0.5 tsp garlic paste
• 0.5 tsp ginger paste – for both the ginger and garlic paste I use 1 cube of frozen ginger and garlic paste
• 1-2 splashes semi skimmed milk
• 0.25 tsp green food colouring – optional

Instructions

 

• Combine all of the ingredients into a mixing bowl apart from the milk.
• Make sure the mixture is fully mixed and then add the milk to achieve your desired consistency.

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