Olive Oil & Mint Dip

This recipe was the invention of the day I made Vegetarian Dough Balls, recipe 2. I prefer to call it my Desi twist to the Videshi oil.

Olive oil is one of the favorite oils that I use in my cooking. It is added to most of the chutneys and freshly ground Pestos that I make. I loved the slight minty taste giving to the olive oil by adding freshly made Pudina chutney, brushing this oil or serving it as a dip with the Dough balls was loved by all.

Sharing with you all here a very simple, but a distinctively flavorful dip. We can prepare ahead and keep the Pudina Chutney ready in the refrigerator and mix it with Olive oil to make this quick dip and apply it over bread, parathas, or serve with any savory baked dishes or also apply to toast and grab a quick snack at any time. Mixing this with freshly cut salad vegetables and tossing it makes a quick yum vegetable salad. The choice is yours on how you can use it, give it a try.

INGREDIENTS:

Olive Oil: 100 gm

For Pudina Chutney:

Fresh Mint: 1/2 Bunch (100 gm)

Green Coriander: few springs (25 gm)

Green Chili: 1 or 2

Garlic: 1 Clove

Salt: To taste

METHOD:

Clean the mint and coriander bunches and wash the leaves.
Grind the garlic, green chili, mint and coriander leaves together in a mixer pot and get a smooth paste. Add salt as per taste.
Take the olive oil in a bowl.
Take 1 tbsp. of the mint and coriander chutney and mix it with the oil.
Our Olive oil with Pudina chutney dip is ready.