Title: Spice Valley's Balti Dip
Categories: Accompany Dip Ethnic Indian Sauce
Yield: 6 Servings

200	ml	Plain yoghurt
1	ts	Mango pickle
1	ts	Mango chutney
1/2	ts	Lemon juice
1	ts	Fresh coriander; chopped
1/4		Fresh green chilli; chopped
1	ts	Concentrated mint sauce
1	ts	Sugar
1	pn	Salt
1	pn	Chilli powder

Put all the ingredients except the yoghurt in a blender or food processor and liquidise until smooth. Add the yoghurt and blend to a smooth pale green dip with speckles of dark green.

NOTES : For extra kick, substitute lime pickle and lime chutney for mango. Add an extra teaspoon of sugar to offset the bite of the lime. From: Barry Geddis Recipe by: 100 Best Balti Curries, Diane Lowe & Mike

By Barry Geddis, 100650,3663 #626519 on Jun 16, 1997

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