Yoghurt Mint Dip is a modern British recipe for a classic British Indian Restaurant (BIR) dip, served with poppadoms or kebabs or pakoras made from yoghurt belnded with mint sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Yoghurt Mint Dip.
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This is the recipe for the yoghurt mint dip that is commonly served with poppadoms as a starter in BIR recipes. It can also be used to cool down a spicy meal.
Ingredients:
500ml (2 cups) of plain yoghurt
1 tbsp pudina chutney or Mint sauce
3 tbsp of white sugar
a dash of milk
green or yellow food colouring (optional)
Method:
Simply add all the ingredients to a large bowl and whisk. Add the milk little by little until you get the desired thickness you're used to. Succulent lamb chops in a tandoori marinade that are grilled (broiled) to cook. Of course, you could also cook on a barbecue or in a griddle pan if you desire.
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