This is a lovely accompaniment to just about any Indian dish – the unmistakable aroma of fresh coriander hits you like a train and it’s incredibly easy to produce. Just bung it in the blender and voila, a delicious dip that you can whack onto rice, all types of meat and Indian breads and poppadoms.
Tip Please use the stalks as well. They are highly perfumed. You can also add some garlic if you wish and some more chilli for that extra tick of heat.
1 medium bunch of coriander
handful of mint leaves
1 banana shallot
juice of 1/2 a lemon
2 tbs Greek yogurt
40ml water
1 green chili
1 tsp sugar
good pinch of sea salt
Simply place everything into a blender (apart from the salt) and wizz for about thirty seconds. Season and taste. Adjust if necessary. Keep in the fridge for a few days.
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