Mamta's Kitchen



Mamta Gupta


Crudites are appetisers where raw vegetables are cut into bite size pieces and served with or without a selection of dips. You can use any of the ones mentioned under ingredients. Amount depends on how much you want. Don't make a huge amount, or your guests will get full before the meal. You need to make no more than 3-4 dips.


  • Carrots, peeled and cut into batons or fingers

  • Baby carrots, well cleaned (no need to peel or top and tail)

  • Red and yellow peppers, cut into fingers. Remove seeds

  • Celery, cut into fingers

  • Mooli radish, peeled and cut into batons or fingers

  • Cucumber, cut into batons or fingers. No need to peel cucumber.

  • Sugar snap peas (very young and sweet peas), raw, topped and tailed

  • Cauliflower florets

  • Red radishes whole, well scrubbed

  • Asparagus tips, lightly steamed and cooled

  • Tender beans of any variety, topped, tailed lightly boiled (must remain crisp)

  • Leaves different types of lettuce/endive/chicory

  • Baby corn

  • Pita bread slices

  • Bread-sticks

  • A selection of dips

  • Pizza Toast Bites

  • Serve with a selection of dips (see below).


  1. Avocado Salsa

  2. Baba Ganoush , Middle Eastern Aubergine Mash

  3. Carrot Dip

  4. Chilli Hot Sauce

  5. Guacamole

  6. Hummus, Chickpea and Sesame Seed Dip

  7. Mediterranean Aubergine Mash

  8. Mixed Bean Dip

  9. Olive oil and balsamic vinegar, mixed and served in small, shallow bowls

  10. Pesto, either ready made or you can make your own.

  11. Smoked Salmon & Avocado Dip

  12. Salad Dressings mixed with finely chopped herbs of choice, black pepper etc.

  13. Sour cream and Creme fraiche mix (50/50), salt, pepper and chopped herbs of choice. I like dill or basil. You can also add a little lemon juice, crushed garlic and paprika and even a finely chopped green chilli.

  14. Taramasalata


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