The other day I had lunch at the Chilli Pickle and got inspired to retry a drink I had previously disregarded. Having never been a fan of sweet fruity lassis, I’m not exaggerating when I say it was a revelation to discover that you can’t beat a savoury one. Now I can’t think of another non-alcoholic drink that offers so many different flavours and sensations. I was so excited by my spiced lassi I asked the Chilli Pickle to share the recipe and, happily, they obliged. What with the snow, today seemed a perfect day for a white drink that is both cool and warm at the same time, so I whipped up a batch to serve with dinner. It’s nearly as delicious as the one I had at lunch, and I thoroughly recommend making some to serve with your next homemade or takeaway curry.
Chilli Pickle Spiced Lassi
Recipe courtesy Dawn Sperring, who says:
We obviously make a larger amount each day as it is quite a good seller so the quantities are a bit tricky. The lassi should be to your own personal preference as you may like it spicier or decide it is better with more ginger, but here is a rough guide with the assumption you buy 1 litre natural yoghurt. Acidic yoghurt works best, so try to avoid Greek varieties as it isn’t as good if the yoghurt is creamy. You must make sure you roast the cumin in a dry pan first, to bring out the flavour and prevent it from tasting too ‘raw’, and you may need to add a little water to the yoghurt for a better pouring consistency. Once made, the spiced lassi can keep for a few days in the fridge.
1 litre plain yoghurt
1 teaspoon roasted crushed cumin
1 dessert spoon finely diced ginger
1/2 teaspoon finely diced green chilli
Salt to taste
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About Chloe King
I'm a freelance writer, designer and webby type. I live with my husband and daughter in the south of England. I like to cook and can throw a good party.
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