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

Ingredients

Adjust Servings:

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

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

Features:

Cuisine:

Indian

Ingredients

250ml Plain Yoghurt
75ml Milk
1 teaspoon Mint Sauce
2 tablespoons Smooth Mango Chutney
lump free
1/2 teaspoon Sugar
1 Grated Garlic
small clove
pinch Salt
1/2 cup Fresh/Chopped Coriander
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

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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