Chilli Dip is a modern British recipe for a classic BIR-style dipping sauce made from a base of tomato ketchup and flavured with mint and chillies. The full recipe is presented here and I hope you enjoy this classic British version of: Chilli Dip.
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This is one of the standard dips that you get served with poppadoms as a starter at BIR (British Indian Restaurants). It’s really simple to make. Normally a cheap supermarket own-brand tomato ketchup is used, though I provide a link to my own (less sugary) tomato ketchup here.
I like to use a couple of fresh chillies in mine (you can dial up or down from there). I like to use pudina chutney for my mint sauce, but you can substitute with the commercial mint sauce in a jar.
This is a also a classic dip served to accompany starters such as chops and kebabs.
Ingredients:
1 medium-sized onion chopped
The same quantity of cheap supermarket own brand tomato ketchup (or use my home-made tomato ketchup)
2 fresh chillies, finely minced (or 2 tsp of chilli powder)
1/2 tsp Garam Masala
1 tsp pudina chutney (Indian mint sauce)
Method:
Simply place all the ingredients into a blender and blitz until smooth. Add a little water to make it as runny as you prefer.
An optional pinch of red or orange food colouring can be added if you prefer the bright red colouring a lot of restaurants use.
Can be kept in the fridge for several days or even frozen for up to 3 months.
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