Mint, mango and corriander yoghurt raita dip
perfect for dipping papadums, bhaji and pakoras

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Mint, mango and corriander yoghurt raita dip

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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.

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Ingredients

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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

thecurrykid

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