The fusion of silky smooth yoghurt and fiery chillies with a cool hit of coriander and mint is a great accompaniment for spicy dishes. This yoghurt chutney dip is versatile and delicious, and the combination of fresh flavours is perfect at any time of year. Why not serve it at your next BBQ, or as a healthy dip during a festive get-together?
A delicious dip from a handful ingredients
Sometimes, the best dishes are those that are created from only a handful of ingredients.
The best plain yoghurt to use is rich Greek Yoghurt (full fat is better, as the lighter versions can lose their texture). Coriander and mint are two herbs that work well together, and when combined with yoghurt, give it a delightfully herbaceous taste that is neither bitter nor overpowering.
The lime adds much-needed zest to the dip. Use both the juice and zest, taking care when you grate the skin not to break through to the pith beneath the green surface skin.
The colour of the chilli makes no difference to the heat, but what does add zing is the size of the chilli – the thinner it is, the hotter it will be. If you want this a little (or a lot!) spicier, leaving the seeds in will also add heat. If you only want a slight kick, leave the green chilli seeds out. The same applies to the sliced red chilli used as a garnish. The flesh will give off only a little heat, but the bright red of the chilli provides a contrast that makes the dip even more attractive. We eat with our eyes before our taste buds, so this is an important factor!
Top the flavoursome yoghurt mix with the red chilli and a handful of finely chopped pistachios in order to add a little more spice alongside a hint of saltiness and oils provided by the nuts.
This is one of those dips that is best prepared a few hours before you serve it so that the flavours can meld, and it will last in the fridge for a few days in a sealed container.
Herby Yoghurt Chutney Recipe
This delicious yoghurt dip is a perfect pairing with spicy food. You can change the blend of herbs depending as to what you have in.
- 50 g fresh coriander leaves chopped
- 25 g fresh mint chopped
- 1 green chilli
- 1 lime Zest and juice
- 250 g plain yoghurt
- Red chillies finely chopped
- Pistachios chopped
Place the herbs, green chilli, lime zest and juice in a blender and blitz until finely chopped. Add the yoghurt and give a final blend to make sure all the ingredients are well mixed.
Spoon into a serving bowl and garnish with chillies and pistachios.
Try this recipe out and let us know how it goes
What pairs well with this dip?
The herbs and lime zest give this dip a real pep, especially after it been allowed to combine for a few hours. It goes well with curries, especially a drier dahl, biryani and/or flatbreads. In addition, you could try it with the following:
- Toasted pitta – brush both sides of pitta bread lightly with olive oil and place under the grill. Toast lightly on each side. Remove from the grill and slice into fingers or triangles. Dip into the yoghurt chutney to enjoy as a quick snack.
- Chicken salad – this dip also makes a great accompaniment to chicken dishes, especially when drizzled over salad, homemade croutons and sliced chicken breast. Lightly season the chicken to allow the flavours of the yoghurt chutney to shine through. This herby dip goes well with peppery leaves such as strong rocket.
- Grilled kebabs – we love this dip at all times of the year, but when it comes to summer, we think it is a must for the BBQ. As well as a tasty dip for your guests, you could also use it to smother chicken (or even beef) before you grill it over the white-hot coals of the BBQ. Use it to keep meat succulent and moist by painting it on with a silicone brush as you BBQ the kebabs.
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