🥄 Forget choosing—this is where two flavour favourites become one legendary dip.
Imagine the scene: a perfect selection of popadom dips laid out before you at your favourite Indian restaurant. Now, take that cooling, creamy yogurt-based raita and mix it with the vibrant, complex, and slightly sweet chutney.
The result is a bold, harmonious flavour revelation! You get the refreshing, cooling effect of the raita instantly balanced by the depth, tang, and slight fruitiness of the chutney. It’s rich, tangy, cool, that's all you need.
Ingredients
1 Cucumber
1 red onion
2 tbsp Coriander
1 tbsp Mint Sauce
2 tbsp Mango Chutney
200ml Plain Yoghurt
Salt & pepper to taste
Instructions
Peel and chop the cucumber and onions into small chunks, add all the other ingredients to this in a bowl and mix. Add this to any hot or spicy dish. The cool and freshness will knock your socks off.
Pair with
Ingredients
- 2 tbsp Tandoori Masala
- 3 Trout fillets (halved)
- 2 tbsp plain yogurt
- 1 tbsp lemon juice
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Sea salt and freshly ground black pepper to taste
- Fresh coriander, for garnish
Instructions
- In a bowl, mix tandoori masala, yogurt, lemon juice, ginger paste, garlic paste, turmeric powder, red chili powder, and salt to make a marinade.
- Coat the trout fillets with the marinade and let them marinate for at least 30 minutes. Preheat the grill to medium-high heat.
- Grill the marinated trout for 4-5 minutes on each side, or until cooked through.
- Serve hot, garnished with fresh coriander.