I make this almost weekly or a version of it to have with Indian dishes, alongside bbq’s, dolloped onto tortillas and nachos or as a dip. Sometimes I will leave out the coriander or sometimes I’ll just have coriander with spring onions. The amount of greek yogurt you need can vary depending on how many people you are serving. I generally use between 100-175g of natural Greek yogurt. I get about 2 dinner sittings out of that. Using fresh herbs is far better than dry in this case. Two things that I always have in my house are natural Greek yogurt and a jar of mint sauce. You just mix everything together. It will keep in an airtight container for a couple of days. A little swirl of Harissa can be a nice touch.
- 1 tablespoon of mint sauce
- 125g tub of natural Greek yogurt
- ¼ cup of coriander leaves chopped
- Harissa paste to swirl for decoration – optional