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Indian Dipping Platter

Make your own mango chutney, red onion relish and cucumber riata thanks to Rob Morris’ Indian dip recipes! Easy to make, these dips are delicious with pitta bread as part of a platter at a birthday or celebratory meal, or even of a Friday evening with a curry.

How it’s done

  1. Pre-heat your own to 190°C / gas mark 5.
  2. Slice the pitta breads open, cut into strips and place onto an oven tray.
  3. Drizzle olive oil over the pitta breads and bake until golden and crisp.
  4. For the three Indian inspired dips, simply mix the prepared ingredients for each of the dips using a blender or processor and pop into your serving bowls.

 

Prep Time
15m
Cook Time
5m
Servings
6
Skill level: Moderate

What you'll need

Mango chutney

  • 1 Small ripe mango, peeled and flesh finely chopped
  • 1 Red chilli, finely chopped
  • 1 tbsp Fresh coriander, chopped
  • ½ Red pepper, finely chopped
  • ½ tbsp Honey
  • 2 tsp Olive oil
  • Squeeze of fresh lime

Red onion relish

  • 1 Red onion, roughly chopped
  • ½ tsp Nigella seeds or black onion seeds
  • ¼ tsp Chilli flakes
  • 2 Tomatoes, de-seeded and finely chopped
  • ½ tbsp White wine vinegar
  • ½ tbsp Caster sugar
  • ½ tbsp Tomato ketchup

Cucumber Riata

  • 300ml Natural yoghurt
  • 1 tbsp Fresh mint, chopped
  • ½ Cucumber, grated and squeezed of excess water
  • Pinch of salt
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