Use a microplane to finely grate the zest of half a lemon onto the board then transfer to the bowl. Place the scallions mint dill red pepper flakes olive oil and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it s a coarse paste. We really prefer this dip with a fatty fish like salmon or arctic char but it s equally good with lean chicken or pork. Put all the ingredients into a food blender. This indian mint sauce recipe is easy and quick to make with minimal ingredients that are mostly available in kitchen pantry.
Place yogurt mint garlic lemon juice cumin and cayenne in a small bowl and stir to combine. An easy sauce made from yogurt mint and cayenne pepper. Large pot of natural yogurt full or low fat 2 tbsp ready made mint sauce from a jar 1 tbsp chopped fresh corriander 2 tsp caster sugar or to taste pinch of ground tumeric. 8 ounces plain whole milk yogurt preferably greek style 3 tablespoons finely chopped fresh mint 1 1 2 teaspoons freshly squeezed lemon juice. This mint greek yogurt sauce also works extremely well with moroccan spiced fish and these nom worthy baked falafel.
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Pick and finely chop the mint leaves on a chopping board discarding the stalks then add them to a mixing bowl. Come to think of it we wouldn t turn down a scoop of this stuff on these instant pot chicken shawarma lettuce wraps either. Reviews 3 add a review now. A squeeze of lemon juice makes tangy greek yogurt even better but you can cool the bite with a bit of extra virgin olive oil and fresh mint. Pick and finely chop the mint leaves on a chopping board discarding the stalks then add them to a mixing bowl.
A squeeze of lemon juice makes tangy greek yogurt even better but you can cool the bite with a bit of extra virgin olive oil and fresh mint. Squeeze the juice into a bowl using your fingers to catch any pips. Place yogurt mint garlic lemon juice cumin and cayenne in a small bowl and stir to combine. Yogurt mint sauce is a fresh and cool chutney that is perfect to serve with poppadums and starters. Use a microplane to finely grate the zest of half a lemon onto the board then transfer to the bowl.
