DIPS & CHUTNEYS - TO SERVE WITH SNACKS

YOGURT  MINTY  DIP:
INGREDIENTS:    (serves 6)

1  cup thick fresh curd
1  tsp oil
A pinch of black salt
2  tbsp paste of coriander & mint leaves or green chutney
1/2  tsp powdered sugar
Salt, pepper to taste
A  drop of green colour

METHOD:

• Beat curd well till smooth.
• Add all other ingredients. A little colour must be added to get the bright green colour.

COCONUT CHUTNEY

COCONUT  CHUTNEY:
INGREDIENTS:    (serves  6 )

1/2  cup  freshly grated coconut or desiccated (dry powder)
1/4   cup roasted channa (split gram)
1  green chilli-chopped
1  onion -chopped
3/4  tsp  salt
1/4"   piece ginger
1   cup sour curd-approx.
1  tbsp  oil
1  tsp  mustard  seeds
1-2  dry red  chillies- broken into bits

METHOD:

• Grind all ingredients of the chutney adding enough curd to get the right consistency. Keep aside in a bowl.
• Heat 1  tbsp oil.  Add mustard seeds. When it splutters, add broken red chillies.
• Pour into the chutney. Serve with South Indian snacks. 

MINT CHUTNEY

MINT  CHUTNEY:
INGREDIENTS:    (serves  6)

1/2  cup  mint leaves (1/2 bunch)
1  cup coriander leaves chopped along with stem
2 green chillies
1  onion - chopped
1-1/2  tsp dried mango powder
1-1/2  tsp  sugar
1/2  tsp  salt

METHOD:

• Wash mint and coriander leaves.
• Grind all ingredients with just enough water to get the right chutney consistency.

NUTTY DIP

NUTTY  DIP:
INGREDIENTS:   ( serves 8)

1  cup mayonnaise
1/4  cup of coarsely powdered nuts ( walnuts, almonds, peanuts or cashew nuts)
A   few raisins
3-4  flakes  garlic-crushed & chopped
2  tsp  lemon juice
2  tbsp chopped parsley or coriander

METHOD:

Add all the ingredients to mayonnaise. Mix well to blend.
Chill and serve with crisp carrot & cucumber sticks, French fries or nacho chips.

SALSA

SALSA:
INGREDIENTS:

4  (medium) tomatoes
2  onion- chopped
2-3  green chillies -chopped
2  tbsp chopped coriander leaves
1  tbsp oil
Salt & white pepper to taste
1  tsp vinegar

METHOD:

• Pierce the tomato with a fork. Hold it over the flame with the fork and roast it on all sides till slightly charred. Repeat with all the tomatoes.
• Cool and peel. Chop 2 tomatoes and puree the other 2.
• Heat oil in a pan.  Add onions and green chillies. Stir and add the chopped tomatoes and the pureed tomatoes, salt, pepper, vinegar and coriander. Remove from heat (salsa does not require too much cooking, just mix over heat and remove quickly). Serve with nacho chips.