This is nice tangy dip to go along with chips or tortillas. You can use tomatillos or green tomato for this recipe, whichever is easily available.
Ingredients:
  • 6-8 …………. small green (raw) tomatoes or tomatillos
  • 3-4 …………. green chilies
  • 9-10 ……….. mint leaves
  • 1/4 cup ……. chopped coriander leaves
  • 2-3 …………. slices of ginger
  • 1 tsp ……….. roasted cumin seeds
  • 1 tsp ……….. jaggery (optional)
  • 1/2 tsp …….. olive oil
  • salt to taste

Method:

  • Put all the ingredients in the blender. Blend to form a nice paste. I didn’t add any water as the water from tomatoes will be enough.
  • Once ready, store in an air-tight container. Stays fresh in a refrigerator for 2-3 days. Freeze it if you wish to keep it longer.

Shuchi Vaishnav Gandhi is a jewellery designer, lover of crafts and a big foodie. She lives in Bangalore with her husband and drew early culinary inspiration from her father, who was a great cook and always got the best out of her.  She loves to cook different cuisines and startedhttp://www.spicytangy.com in 2008 to overwhelming response. You can also mail her at shuchi@spicytangy.com