Sunday, 9 December 2012


A very spicy dip made of fresh mint and coriander leaves. Festive season is on and this dip is really a good choice for parties, brunch.

Mint and coriander dip


Freshly chopped mint leaves- 2 cups

Freshly chopped coriander leaves- 2 cups

Green chillies- 2

Tamarind- 1 lemon size

Onion- 1

Garlic- 2 cloves

Ginger- 2 inches long

Oil- 1 tspn

Salt to taste

Chopped mint and coriander leaves



1. Heat the oil in the pan, add all the ingredients and saute for a minute or less. Remember not to over do it as the mint leaves would leave more water and the dip might turn to be watery.

2. Let the ingredients cool down and then blend it in a blender to get a smooth paste.

No comments:

Post a Comment