Name: Mint, mango and corriander yoghurt raita dip
Prep time: 5 min
Total time: 5 min
Yield: 10
Cuisine: Indian
Ingredients: Yoghurt (Plain): 250ml; Milk: 75ml; Mint Sauce: 1 teaspoon; Mango Chutney (Smooth): 2 tablespoons; Sugar: 1/2 teaspoon; Garlic (Grated): 1; Salt: pinch; Coriander (Fresh/Chopped): 1/2 cup; Turmeric (Powder): (optional) 1/4 teaspoon; Colouring (Green): (optional) drop

Ingredients

Adjust Servings:

	250ml Yoghurt (Plain)
	75ml Milk
	1 teaspoon Mint Sauce
	2 tablespoons Mango Chutney (Smooth) lump free
	1/2 teaspoon Sugar
	1 Garlic (Grated) small clove
	pinch Salt
	1/2 cup Coriander (Fresh/Chopped) very finely sliced
	To Colour
	(optional) 1/4 teaspoon Turmeric (Powder) for an orange colour
	(optional) drop Colouring (Green) for an green colour

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Raita is also sometimes simply called dahi, or "sourmilk", after its main ingredient, particularly in South African Indian cuisine.

Features:

Cuisine:

Indian

Ingredients

250ml Yoghurt (Plain)
75ml Milk
1 teaspoon Mint Sauce
2 tablespoons Mango Chutney (Smooth)
lump free
1/2 teaspoon Sugar
1 Garlic (Grated)
small clove
pinch Salt
1/2 cup Coriander (Fresh/Chopped)
very finely sliced
To Colour
(optional) 1/4 teaspoon Turmeric (Powder)
for an orange colour
(optional) drop Colouring (Green)
for an green colour

Directions

This fantastic zingy dip is perfect for dipping papadums, bhaji and pakoras or pouring over warm naans filled with chicken tikka and the best thing is it takes less than 5 minutes to make this raita recipe

A fantastic cooling yoghurt based dip used as a side on kebabs, biryani and with poppadoms

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Steps

1 Done	measure out the ingredients and chop the coriander very finely
2 Done	mix all the ingredients together in a bowl and refrigerate for up to 3 days