These Indian dips are seriously tasty and really good for you too. They’re both vegan and fat-free and are really more of an assembly job. They are both quite spicy so I recommend serving them with my mint and pomegranate raita which will cool the mouth down if things are getting too hot. These are great to serve as a side dish when you’re pulling out all the stops for a curry night. Make them the night before and serve them with poppadums or naan along with your curry. The sharpness of these dips really cuts through rich curries.
These Indian dips can also be used to liven up salads, sandwiches or scattered over grilled chicken or fish for a healthy dinner.
- 1 red onion, thinly sliced
- half a tsp of sea salt flakes
- half a tsp of sugar
- 3 tbsp white wine vinegar
- 350g fresh pineapple, finely diced
- 1 red chilli, deseeded and finely diced
- a handful of coriander leaves, roughly chopped
- 1 small Kashmiri chilli
- half a tsp cumin seeds
- half a tsp black peppercorns
- 200g tomatoes, finely diced
- 100g cucumber, finely diced
- half a red chilli, deseeded and finely diced
- juice from half a lime
- half a red onion, finely sliced
- handful of coriander leaves, roughly chopped
- Add the onion, salt, sugar and vinegar to a bowl. Mix and allow to steep for an hour.
- Combine the pineapple and chilli and add the strained, pickled onion. Mix and add the coriander.
- Grind the Kashmiri chilli, cumin and peppercorns in a spice grinder and combine them with all the other ingredients. Mix and serve.