<link href="../Styles/stylesheet.css" rel="stylesheet" type="text/css"/> <meta content="urn:uuid:2f4f4dfd-2c28-4c28-a53f-a7704a5d9503" name="Adept.expected.resource"/> </head> <body> <div><h2 class="recipe">tamarind mint raita <span class="left"><img alt="" class="image100" src="../Images/r061.jpg"/></span></h2> <p class="makes">MAKES 3 CUPS</p> <p class="comment">During my travels around Sri Lanka I grew to love the frequent use of tamarind in pickles and chutneys. It has such a unique flavour that gives sweetness followed by a sour kick. The jarred purée is probably the easiest to find, either in supermarkets or Asian grocers, but if you don’t have any replace it with a teaspoon of coconut sugar and the juice of one lime.</p> <div class="left"> <p class="ingredients">3 green chillies, halved and deseeded</p> <p class="ingredients">2 green apples, quartered and cored</p> <p class="ingredients">2 bunches fresh mint, leaves only</p> <p class="ingredients">1 bunch fresh coriander, leaves only</p> <p class="ingredients">400g thick Greek yoghurt</p> <p class="ingredients">100g tamarind purée</p> <p class="ingredients">½ teaspoon fine salt, or to taste</p> </div> <div class="right"> <p class="method">1 Place chillies in TC bowl, chop for 3 seconds, speed 6.</p> <p class="method">2 Add apple, mint and coriander, chop for 4 seconds, speed 6, or until finely chopped, assisting with spatula if necessary. Scrape down sides.</p> <p class="method">3 Add yoghurt, tamarind and salt, mix for 10 seconds, reverse speed 3, or until just combined.</p> <p class="tip">Serve immediately or refrigerate for up to 5 days.</p> <p class="variation">VARIATION: For a really spicy kick, don’t deseed the chillies.</p> </div> </div> </body> </html>