MINT & CORIANDER DIP
PREP TIME 10 MINS SERVES 8–10

INGREDIENTS
1 cup plucked mint leaves (loosely packed), washed and dried
1 cup coriander leaves (loosely packed), washed and dried
1 small onion (60g), chopped
3 tbsp (50ml) lime juice
3 tbsp (50ml) water
1 tbsp sugar
1/3 tsp salt

METHOD
Combine all ingredients in a small food processor or blender and purée till fine. Serve with samosas, Tandoori Chicken (see page 24) or as a dip with pappadam.