Fresh Coriander & Mint Dip

Serves: 4 people

Difficulty: Easy

This dip is great with almost anything. Traditionally it is served with snacks like Caramelised Onion Bhajias but I use it as a fresh kinda salsa with meats and veg. If you make extra then cover it and pop in the fridge. It will last about 5 days.


  • 150 g fresh coriander
  • 50 g fresh mint
  • 2 cloves roasted garlic, crushed (see Anjali’s Tip)
  • 1 red chilli, chopped
  • few tablespoons thick greek yoghurt
  • juice of ½ lime, to taste
  • ½ teaspoon sugar, to taste
  • salt, to taste


1. Mix the coriander, mint, garlic and red chilli in a food processor or blender and pulse to a fine paste.

2. Add the lime juice to taste, and a little water if needed.

3. Stir into the yoghurt and add the sugar and salt to taste.

Anjali’s Tip: It’s easy to roast garlic cloves. Just pop them whole, in their skins, in a moderate preheated oven drizzled with olive oil for around 10 minutes.

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