Yoghurt with herbs
Once you get used to making your own dips and spreads and discover how tasty they are, you will never again want to buy one. Home-made spreads and dips have the benefit of being additive and preservative free and YOU control the quality of the ingredients. This is from Madhur Jaffrey's World Vegetarian and a fresh-tasting alternative to tzatziki. She recommends it as a topping for baked or grilled aubergine or a baked potato. It's also very good with a country, wholegrain or rye bread.
Yoghurt with herbs (Hara dahi, India)
You need 250 ml Greek yoghurt
1/2 teaspoon salt
Freshly ground black pepper
1/2 to one whole fresh hot green chilli, finely chopped
1 tablespoon finely chopped mint
2 tablespoons finely chopped coriander
1 tablepoon finely chopped chives
You need 250 ml Greek yoghurt
1/2 teaspoon salt
Freshly ground black pepper
1/2 to one whole fresh hot green chilli, finely chopped
1 tablespoon finely chopped mint
2 tablespoons finely chopped coriander
1 tablepoon finely chopped chives
Combine ingredients and enjoy
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