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Coriander and mint sauce

Stephanie Alexander
Stephanie Alexander

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Coriander and mint sauce
Coriander and mint sauceEdward Reed

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.

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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

  1. 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.

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Stephanie AlexanderStephanie Alexander is an Australian cook, restaurateur and food legend.

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