Mint Chutney

"This traditional Indian sauce is served with almost everything. It is quite spicy but has a great flavor. You can use it as a sauce, dip or to bring up the heat of your dish. It also works great as a bread/sandwich spread."

Prep Time:    20min

Total Time:   20min

Servings:     8

Difficulty:   Easy

Ingredients: 

4 bunches of fresh mint

2 bunches of fresh coriander

3-4 Tbsp lime juice

3-4 green chilies (if you can't eat spicy food only use 1 chili)

1/2 Tsp of salt

1. Wash the mint and coriander as well as the chilies.
2. Separate the leaves and throw away the stem. 
3. Chop all the leaves and chili in a blender.
4. Add the lime juice and salt and mix it thoroughly using a fork. 
5. Serve and enjoy.

Note: 

If you would like bring down the heat a little, simply add 2-3 Tbsp of plain white yogurt. 

Sour Cream Dip

"This easy to make dip goes perfectly with chips, potato wedges, buffalo wings or simply on a slice of bread."




Prep Time:    5min
Total Time:   25min
Servings:     4-6
Difficulty:   Very Easy

Ingredients:

1 cup of sour cream

1cup of cottage cheese

1 bunch of spring onions

1 garlic clove

1/3 Tsp of salt

1/2 Tsp black pepper 

1. Wash the spring onions, dry them and slice them in to very small pieces.
2. In a medium sized bowl mix together the sour cream, cottage cheese, spring onions, salt and pepper.
3. Grate the garlic in to the mix using the small holes on a grater. 
4. Thoroughly mix all the ingredients together.
5. Cover the bowl with a plastic wrap and place it in the fridge for 20min to cool off.
6. Serve the dip and enjoy.

Tzatziki

"This refreshing yogurt based dip goes well with pita bread and kebabs as well as nacho chips. You can either dice or grate the cucumber. I personally prefer grating it to give the sauce thickness and consistency."

Prep Time:    20min
Total Time:   1h 20min
Servings:     3
Difficulty:   Easy

Ingredients: 

1 cup plain white yogurt (unsweetened) 

1 smaller cucumber 

2-3 garlic cloves

1 Tbsp of olive oil

1 Tsp of salt

a handful of mint leaves

1. Peal the cucumber and cut it in half following it's length. 
2. Using a tablespoon scrape out the seeds from the cucumber.
3. Grate the cucumber using the large holes on the grater. 
4. Drain the grated cucumber in a colander for 30minutes while adding the salt to it. Occasionally stir it with a fork to make sure you really get rid of all the juice. 
5. Chop or blend your washed and dried mint leaves. 
6. Transfer the yogurt from it's original cup to a medium sized bowl.
7. Add the mint, lime juice, olive oil and grate the garlic cloves in to the yogurt.
8. Once the cucumber is drained of all the juice, mix it in with the yogurt.
9. Stir everything well together and cover it with a plastic wrap.
10. Set the tzatziki in the fridge for 30minutes or more to get all the flavors to mix together.
11. Remove the tzatziki from the fridge and serve with pita, nachos, kebab or really anything you would like. And of course enjoy. 

Guacamole

"I absolutely love Guacamole, but it is so hard to find a good one. Restaurants tend to disappoint me every time I order it, that is why I believe it taste best homemade. I hope you enjoy my Guacamole recipe."

Prep Time:    15min

Total Time:   1h 15min

Servings:     4-6

Difficulty:   Easy

Ingredients:

1 ripe tomato (2 if smaller) 

2-3 well ripe avocados 

1 small shallot

1 small onion (or 1/2 a large one)

1/2 a red chili

1-2 garlic cloves 

2 Tbsp of lime juice

a handfull of coriander leaves

1/2 Tsp of salt

1/2 Tsp of black pepper 

1. Cut the avocado in half following it's length and remove the seed. 
2. Depending on how thick you like your guacamole, you can blend the avocado or chop it in to smaller cubes.
3. Cut the tomatoes, shallot and onion in to small fine pieces. 
4. Chop the chili very finely, if you don't want it to be too spicy remove the seeds. 
5. Finely chop or blend the coriander leaves.
6. Mix all ingredients in a medium bowl adding the salt, pepper and lime juice. I suggest mixing it with a fork, this way if you have previously cut the avocados, they mush up just a little bit to stick everything together without completely turning in to a pure.
7. Cover your guacamole with a plastic wrap and place it i the fridge for 1hour to rest. This way all the flavors will have time to nicely blend together. 
8. Serve your homemade Guacamole with some Nacho chips and enjoy. 

Mango Salsa

"I would like to dedicate this recipe to my friend Anika as she has been nagging me about it for almost a year now. Hope you enjoy it as much as she does."

Prep Time:    15min

Total Time:   45min

Servings:     4-6

Difficulty:   Very Easy

Ingredients:

1 ripe mango

1/4 pineapple or papaya (optional) 

1 small red onion

1/2-1 green chili

1/2-1 red chili

2-3 Tbsp of Lime juice

a hand full of mint leaves 

a pinch of salt

black pepper (powder) 

1. Finely chop the red and green chili, if you don't want the salsa to be to spicy remove the seeds. 
2. Wash the mint leaves and finely chop them as well.
3. Cut your mango and other fruits in to small cubes. 
4. Cut the onion as finely as you can. 
5. Mix your chopped mango, onion chili and mint in to a medium sized bowl.
6. Add lime juice, salt and pepper and mix all ingredients carefully together. Keep tasting as you do so to find the right balance of acidity and saltiness. 
7. Cover your mango salsa with a plastic wrap and place it in fridge for 30minutes to rest. 
8. Serve and enjoy your fresh Mango Salsa.