Mint & Coriander Yoghurt Dip

• 200g Greek yoghurt (full-fat for best texture)
•  2–3 tbsp Chutree Mint & Coriander Chutney 🫙
• ½ tsp Ground cumin
• pinch of Salt
• To serve: Samosas, poppadums, or naan bread

1. Spoon the Greek yoghurt into a bowl.
2. Add the Mint & Coriander chutney, start with 2 tablespoons and add more to taste.
3. Stir in the cumin and a pinch of salt.
4. Taste and adjust, more chutney for a stronger herb flavour, more yoghurt for a milder dip.
5. Serve immediately or chill in the fridge for a few hours or up to 24 hours. The flavour deepens overnight.

💡 Chutree tip: This dip is also brilliant as a sandwich spread, a sauce for grilled fish, or thinned with a little water as a salad dressing. 

One jar of Mint & Coriander, four different uses.

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