Indian Yoghurt Dip

Photo: Beverley Ann D'Cruz

Ingredients

kilograms yoghurt

Salt to taste

2 tablespoons sugar (preferably icing sugar)

1 medium-sized red onion, chopped finely

4 smalls cloves of garlic, minced

Handful of fresh coriander leaves, chopped finely

1 small green chilli, de-seeded and chopped finely

Preparation

Place a muslin cloth over a large deep bowl. Empty the yoghurt into the muslin cloth and tie a knot firmly above the yoghurt so that the whey starts dripping through the bottom. Place over the sink or another bowl for at least one hour. The yoghurt should be thick and creamy for the dip.

Add the strained yoghurt to a bowl. Whisk until smooth. Add some salt to taste and the sugar and mix well until dissolved.

Add the remaining ingredients (you can add a small quantity of each and taste whether it is to your liking) and mix well. Chill until ready to serve.

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About

This recipe is my best friend's mother's. She has made it for several birthday parties and I have always loved it as have others who I've made it for.It's simple and contains ingredients that you're most likely to have at home.

For a healthier take use low-fat yoghurt and swap the sugar for natural sweeteners like agave syrup, honey, stevia or xylitol.

It goes well with plain salted chips or freshly cut vegetables like carrot, peppers and cucumber.