Tandoori Raitha
Mint and Yoghurt Dip
Pat Chapman's India: Food and Cooking
The celebrated yoghurt dip is here lightly sweetened with two surprising ingredients in a recipe developed by Indian chef Lodue Miah.
Makes about 300g (11oz)
Ingredients
250g (9oz) natural yoghurt
1 teaspoon bottled mint sauce
1-2 teaspoons mango chutney, puréed
1 tablespoon pineapple juice
1/2 teaspoon turmeric
Method
1. Mix all the ingredients together and store in the refrigerator. The raita does not freeze - its shelf life is dictated by the yoghurt
