Chilli Dip Recipe

Normally served with poppadoms as you get seated in a restaurant.  The heat can be controlled by the number of chillies you use but at least 1 should be used.

The use of cheap ketchup is not really a money-saving thing, cheaper brands tend to use more vinegar but Tesco's own brand should cost you no more than 30p

Preparation time: under 5 minutes

Ingredients

1 medium-sized onion chopped
The same quantity of cheap tomato ketchup
1 fresh chilli (1 teaspoon of chilli powder can be used)
1/2 teaspoon Garam Masala
1 teaspoon 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.