6
Easy
20 minutes
20 minutes
1. Blend the atchar, coriander, lemon juice and chilli until combined but not perfectly smooth. (For a hotter dip, use the whole unseeded chilli.)
2. Place the crème fraîche into the bowl you are using for the dip and season. Smooth so it becomes a layer on the bottom of the dish and top with the green chilli “chutney”.
3. Serve with corn chips, toasted pita quarters or poppadoms, which can also be done in the microwave.
Cook's note: To deep-fry curry leaves, heat 1⁄2 cup sunflower oil in a pan, add the leaves (on the stems) and fry quickly. Remove and drain on kitchen paper.
Photographs: Jan Ras
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl
