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Recipe serves 4

Raita

This recipe is from our Food for Thought members.Food For Thought offers an opportunity to learn new cooking skills and find out more about nutrition for wellbeing. In addition to individual calls and emails, there is a weekly Zoom group where experiences are shared, and also a weekly cookery quiz. Food For Thought share recipes, cookery tips, photos and quizzes on Facebook. You can find great recipes from Food for Thought in Bath Mind’s Wellbeing Activities webpage:-

www.bathmind.org.uk/advice-and-suport/wellbeing-activities/

1 cup natural yoghurt1/2 cup finely chopped cucumber1 tablespoon finely chopped red or green onion2 teaspoons lemon juice2 tablespoons finely chopped mint

Simply mix all the ingredients together.

Many Indian foods have a lot of chilli,making them hot! The coolness of raita is great to balance the heat and spice.

ChutneyChutney is a spicy or savoury condiment originating in India. It’s made from fruits, vegetables and/or herbs and spices. The flavours in chutney balance or highlightflavours in the accompanying food. Chutneys are served with many Indian meals,including breakfast Dosa and snacks. They also taste great with sandwiches andother foods. Many Indian families have their own versions of chutneys, so why notexperiment and adapt this recipe to make your own.

Dry fry 1 Tablespoon chana dal and 1/2 teaspoon cumin seeds until golden. Allow to cool.Add 1 tbsp oiil to pan, fry 4-6 red chillis until crisp. Set aside.Add 1 (chopped) red onion and 2 (chopped) garlic cloves. Fry for 3-5 minutes.Add 3 large chopped tomatoes, 1/2 teaspoon salt, large pinch of turmeric. Fry until soft.Allow to cool.

Blend the red chillis and the dal/cumin mix until they are a fine powder.

Add to the tomato mix and blend all together.

There are many variations to this recipe, you can add ginger instead of garlic if you prefer.

Tomato Chutney

Bath

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