Coriander and Mint sauce is a popular sauce in many cultures. I have created a dairy recipe which incorporates yoghurt and a dairy-free version, which uses cashews.
Coriander & Mint Yoghurt (Dairy Version)
Ingredients
1 cup fresh coriander
1 cup fresh mint
¼ cup organic yoghurt
1 small green chilli (optional)
Unprocessed salt to taste (optional)
Method
- Place all ingredients except the yoghurt in a food chopper with 1-2 tbsp water & process until mixture is finely chopped & pureed.
- Stir in yoghurt, If mixture is too thick add some water.
- Taste and adjust seasonings if required
Coriander & Mint Dip (Non-Dairy version)
Ingredients
1 cup fresh coriander
1 cup fresh mint
¼ cup pre-soaked cashews
1 tbsp virgin olive oil
1-2 tsp fresh lemon Juice
1 small green chilli (optional)
Unprocessed salt to taste (optional)
Method
- Place all ingredients in a chopper & process until mixture is finely chopped & pureed.
- If mixture is too thick add some water
- Taste and adjust seasonings if required