Minty yoghurt dip

This refreshing dip, with the toasted cumin seeds adding a gentle warmth of spice, is particularly wonderful with Indian dishes.

BBQ sauce, anchovy aioli & minted yoghurt dip

Minted yoghurt dip

Whilst this is one of those dips I can wolf down all too easily with flatbreads or raw vegetables, but it is one of my musts as an accompaniment to Indian dishes.

The inclusion of a little mango chutney adds a light sweetness that goes so well with the tang of the yoghurt. I don’t tend to make this spicy in terms of heat, although the toasted cumin seeds add a lovely crunch and wonderful bursts of flavour. If you like heat, though, add some finely chopped chilli to taste or replace the mango chutney with lime pickle.

Recipe: minty yoghurt dip – serves about 4

Minted yoghurt dip

• 1 teaspoon cumin seeds
• 3-4 tablespoons natural yoghurt (Greek-style ideally)
• 1 fat clove of garlic, peeled and crushed
• 1-2 teaspoons good quality mango chutney or lime pickle
• about 10 mint leaves, finely chopped or shredded
• a little finely grated lemon or lime zest
• a few squeezes of lemon or lime juice
• a few grindings of salt and black pepper

(1) Put the cumin seeds in a small frying pan or saucepan and place over a medium heat. Cook gently for a few minutes, lightly tossing around from time to time. Leave to cool.

(2) Add the ingredients to a small bowl and mix well to combine. Chill until needed.

Author: Philip

Finalist on Britain’s Best Home Cook (BBC Television 2018). Published recipe writer with a love of growing fruit & veg, cooking, teaching and eating good food. View all posts by Philip