Mint and Mango Yogurt Dip with Toasted Naan Bread

Zoomer | May 28th, 2010

(NC)—Serve this fresh and flavourful dip with toasted Patak’s naan bread as a snack or to complement any meal. It’s a perfect cooling counterpart to spicier Indian dishes.

Serves 6

Heat rating: 3 out of 5 (Medium)

Preparation time: 25 minutes

Cooking time: 10 minutes

1 cup (250 mL) thick plain yogurt

¼ cup (50 mL) Patak’s sweet mango chutney

1 tsp (5 mL) Patak’s Indian style chilli pickle

½ English cucumber, grated

¼ cup (50 mL) each chopped fresh mint, cilantro and green onion

1 package (200 g) Patak’s naan bread – plain or garlic and coriander flavour

Preheat oven to 400(F.

In a bowl stir together the yogurt, chutney, chilli pickle, cucumber, fresh herbs and onions.

Slice 2 pieces of naan bread into long triangles. Lay out the pieces on a parchment paper lined baking sheet. Bake for 10 minutes. Serve alongside the dip.

More easy-to-prepare Indian recipes can be found online at www.pataks.ca.