Now this is something I’ve tried to make over the course of years, however this morning, I thought I’d try again… The method I used to come up with this recipe is as thus:
- Swallow the Interwebs for Mint Yoghurt Recipes.
- Ignore them all.
- Do my own thing.
In the end there were three variations I tried, and only one made it though, with the approval of my Wife 🙂 Testing was done in a blind method, with the test subject not knowing which was which! Below is the recipe for the final product.
- 1/2 Pot (250g) Fage Greek Yoghurt (I use this one as it’s the best!)
- 50 ml Whole Milk
- 1 1/2 Heaped tablespoons finely chopped fresh mint
- 2 teaspoons Splenda
- 1 teaspoon Tamarind Sauce
- 1/4 teaspoon Turmeric
- 1/4 teaspoon Cayenne Pepper
- 1/4 teaspoon Salt
- 1/2 teaspoon Lime Juice
Mix everything together, starting with the yoghurt, milk and mint, until well combined.
Serve however you want 🙂
You can make the dip / sauce more runny, or thicker by varying the amount of milk. If you need to prepare in advance, this should keep in the fridge for a couple of days at the least. The only sugar present in this dish comes from the Tamarind sauce, and the small amount in the milk & Yoghurt – put it this way, this dish is almost sugar free!