Coriander and mint sauce

Name: Coriander and mint sauce
Cook time: 1 h 30 min
Ingredients: 100g green capsicum; 1 generous cup shopped coriander leaves, stems and roots; 1 shallot, sliced; 1 tbsp sliced fresh ginger; 1 long fresh green chili, seeded and sliced; 1/4 cup fresh mint leaves; 1/2 cup thick Greek-style yoghurt; Salt

Stephanie Alexander

October 19, 2011

Time:1-2 hours

This yoghurt-based sauce is very useful - it can also be used as a dipping sauce for vegetable fritters or a topping for flatbread. It can be made hours or even the day before you need it. It will not be such a vibrant green after 12 hours, though.

Ingredients

100g green capsicum
1 generous cup shopped coriander leaves, stems and roots
1 shallot, sliced
1 tbsp sliced fresh ginger
1 long fresh green chili, seeded and sliced
1/4 cup fresh mint leaves
1/2 cup thick Greek-style yoghurt
Salt

Method

Remove ribs and seeds from green capsicum and chop flesh. In a food processor or small spice grinder, combine all ingredients except yoghurt and salt and blend to a paste. Add yoghurt and whizz briefly. Taste and adjust for salt. Refrigerate until needed.