Coriander & mint Yogurt

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.

Ingredients

  • 1 tablespoon of mint sauce
  • 125g tub of natural Greek yogurt
  • ¼ cup of coriander leaves chopped
  • Harissa paste to swirl for decoration – optional

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.