Indian dips to share

Share these colourful, tasty dips and salsas with friends - perfect for eating al fresco. Use Patak's Mint & Coriander, Kashmiri Chilli or Tandoori Barbecue Table Sauces as extra dips

Heat rating: 2
Serves: 6
Preparation time: 30
Cooking time: 12

What you need:

Aubergine salsa

• 1 tbsp Patak's Brinjal (Aubergine) Pickle
• 1 small aubergine
• 2 vine tomatoes, diced
• juice and rind of 1 lime
• 2 tbsp fresh coriander, chopped

Spicy korma three bean salad

• 3-4 tbsp Patak's Korma Curry Paste (fried in a non stick pan with a little oil and cooled)
• 1 can butter beans, drained
• 1 can kidney beans, drained
• 65g beansprouts
• 1 tbsp lemon juice
• 1 heaped tbsp 0% fat Greek yogurt
• 3-4 spring onions, chopped
• 2 tbsp fresh coriander, chopped
• 1 green chilli, deseeded and finely chopped
• 3-4 tbsp fresh mint, chopped

Sweet tomato & bean relish

• ½ jar Patak's Sweet Tomato Dip
• 100g canned mixed beans
• 50g unsalted peanuts, toasted
• ½ red onion, peeled and shredded
• shredded red onion to garnish

A selection of crudités to serve - use carrot, cucumber, red and yellow pepper, wedges of fresh pineapple and Patak's Mini Pappadums

What you do:

Aubergine salsa

1. Slice the aubergine thinly lengthways and grill or griddle for 8 - 10 minutes until golden.
2. Finely chop the aubergine and mix with the remaining ingredients.

Spicy korma three bean salad

1. Mix together the Patak's Korma Paste, yogurt and lemon juice.
2. Simply toss the remaining ingredients in the paste and yogurt mixture and garnish with fresh mint.

Sweet tomato & bean relish

1. Mix all the ingredients together and garnish with shredded onion.

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