Update: A new brand of yogurt available in the market is so creamy, mild (not sour at all) and delicious that I can say that the inspiration for this dip is wholly from the yogurt. When something tastes so delicious, I always wonder if it is high in fat content and therefore calories, but at 79 calories per 100 g, it is not bad at all. Are you curious to know which one? You’ll find it inside somewhere!
It’s the typical Sunday morning scene. After sleeping in late, picking up the morning papers, reading them (in bed ofcourse) and then lazily stumbling into the kitchen to make a pot of tea is a delightful ritual, aint it?
Ah, forgot to mention another thing about Sunday mornings, a bottle of wine is opened and starts flowing a while after the late tea, making Sunday brunches more creative than any other meal of the week. Haven’t you realised how wine is so important for creativity? It makes me use ingredients, do combinations that my saner self would question….but hey it’s Sunday and stuff like yellow pepper, a ‘ripish’ raw mango, chilli flakes and onions don’t seem too bad for a combination to go into the creamy yogurt!
I had made a spicy, fiery Chettinad style vegetable curry last afternoon for a Saturay night dinner. We ended up heading out to meet some friends last night and the pot of curry was put into the fridge. The curry knew fully well that justice would be done to it, the next morning. This bit of info is not very unrelated to the post….so what’s going to happen with a bunch of unlikely ingredients, a leftover Chettinad curry? Read on to find out…
Spicy Yogurt dip with yellow peppers and raw mango
Category: Spreads and dips
Time taken: Under 10 minutes
Makes 1 generous cup
Spicy yogurt dip starring in a Sunday brunch
- 200 g yogurt thick creamy ( I used Mother's Dairy brand - small tub )
- 2 tbsps mango grated raw
- 2 tbsps peppers very finely chopped yellow (or any other colour)
- 2 tbsps red onions very finely chopped
- 2 tbsps coriander leaves very finely milled
- 1 green chilli , finely chopped
- Pinch red chilli flakes
- 1/4 tsp oregano
- 1/2 tsp salt
- If the yogurt you are using has a higher water content, then drain it in a muslin cloth for an hour keeping it in the refrigerator, then remove and proceed with instructions.
- In a bowl, mix all ingredients, except salt. Beat the yogurt with a fork, blending in all the ingredients at the same time.
- Add salt, beat again and check the seasoning before putting it in refrigerator.