Mint yogurt dip. A delicious dip similar to Greek sauce tzatziki which is a yogurt based sauce made of cucumber, lemon juice or vinegar, garlic, mint or dil. But its without cucumber and garlic. Mint, little cilantro, a small green chilli and a dash of lemon juice mixed this yogurt based sauce taste delectable.
Here are some more dip or chutney recipes on this blog.
1. Beetroot dip
11. Capsicum salsa
To make this delicious dip we need thick curd. You can serve this dip with veggies, snacks or pita bread. I think it would be great with Aruna’s Cucumber discs and pipes.
Strain the curd or yogurt with a cheesecloth or use Greek yogurt. Don’t use watery curd or yogurt. Very finely chopped or coarsely ground mint leaves and green chilli will give a wonderful taste. This dip is very lightly spicy because of a small green chilli and pepper powder. You can increase or decrease the chilli and pepper according to your taste. I have used 1 tablespoon cilantro or coriander leaves for taste. You can use 1 tablespoon more if you like. Or skip if you don’t like cilantro. Leaves should be coarsely ground don’t grind to a smooth paste. You can also use half grated and squeezed cucumber into the dip. Taste the cucumber before using. Don’t use bitter cucumber.
Thick curd or hung curd – 1/2 cup
Mint leaves – 1/4 cup
Cilantro or coriander leaves – 1 tablespoon, chopped
Green chilli – 1 small
Lemon juice – 1 & 1/2 teaspoon or to taste
Black or pink salt – 1/2 teaspoon or to taste
Black pepper powder – 1/2 teaspoon
1. Finely chop or coarsely ground mint leaves ,green chilli and cilantro or coriander.
2. Add hung curd or thick yogurt, black or pink salt, black pepper powder and lemon juice. If you don’t like your dip tangy use one teaspoon lemon juice.
3. Blend everything well. Taste and adjust the seasoning. Add more lemon juice if require.
4. Pour the dip into a bowl. Garnish with mint leaves. Serve with any snacks, pita bread, vegetable sticks or serve with any meal instead of raita. You can also use the dip as a sandwich spread.
1. Use chilli and black pepper according to your taste.
2. If you like less salted dip add 1/4 teaspoon first and adjust after tasting. 1/2 teaspoon is perfect for me. You can also use rock salt instead of black salt. But black or pink salt taste best.
3. You can add half grated and squeezed cucumber into the dip while blending. Squeeze the water of cucumber completely before adding.
4. You can store this dip in refrigerator to serve chilled.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
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