Serves

Preparation

5min

Skill level

Easy
By
Average: 3.7 (23 votes)
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Ingredients

  • 2 bunches mint leaves
  • 1 tbsp chilli flakes
  • 100 ml tamarind purée
  • 1 tsp salt
  • 280 g (1 cup) natural yoghurt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Makes 2 cups

Process the mint, chilli flakes, tamarind purée, salt and enough water in a food processor to make a smooth paste. Transfer to a bowl and stir in the yoghurt. Serve with extra mint leaves. Store in the fridge for up to 3 days.

Try with the spiced flatbread (methi paratha).

As seen in Feast Magazine, Issue 12, pg76.

Photography by Armelle Habib