Chips and dips

To go along with the onion rings, samosas and pakoras (recipes in the previous posts), I frequently make the following dips. My mum taught me how to make the mint (pudhna) chutney which used to accompany a delicious meal when we had our birthday parties. When I look back now at our old birthday photos, we always had a big bowl of the chutney (the size of a large mixing bowl) and it was certainly popular with everyone.

Guacamole is another of my favourite dips and I adore it with nachos, tortilla wraps, burritos, enchiladas and even fried snacks. I have refined the recipe over years so that it it can be made in minutes!

Quick guacamole recipe:

• 2 avocados peeled, stoned and diced
• Sprinkle of chilli flakes
• 1-2 teaspoons lemon juice
• Salt to taste
• Handful chopped coriander 

1. Add all the ingredients, except the coriander, into a bowl.
2. Mash together with a fork until everything is combined. I quite like some chunks of avocado in the guacamole.
3. Add the coriander and mix thoroughly.

Punjabi mint and coriander chutney recipe:

Photo: FreeDigitalPhotos.net

• 1 bunch of coriander chopped with the stalks
• 1 bunch mint leaves
• 1 small onion
• 1 birds eye chilli
• 1 teaspoon dried pomegranate seeds
• 1 teaspoon lemon juice
• Salt to taste
• Water, if required

1. Add all the ingredients, except the water, to a food processor and blitz. 
2. If the mixture is too dry, add a splash of water to loosen the mixture.
3. Process the mixture until everything is combined.
4. Taste to check the seasoning and then serve with chips, pakoras, samosas, onion rings or even spicy veggie burgers.