3.6/5 rating (24 votes)

Mint and Coriander Dip

Coriander and Mint Raita

  • Heat Mild
  • Serves 6
  • Prep 5 mins
  • Cook 5 mins
Mint and Coriander Dip

Fresh yoghurt mint raita which is tangy and delicious

Hari says

A fabulously fresh raita which works both as a dip but also as a refreshing side dish too. The mixture of mint and coriander has a wonderful cooling effect so it makes a great accompaniment to a hot curry.

  • Ingredients
  • Method
  • 50g of mint leaves
  • 50g of coriander leaves
  • 1 fresh chilli
  • ½ tsp salt
  • 3 tbsp Greek style yoghurt
  • ½ tsp garam masala
  • sprinkle of chilli powder


  1. Put the chilli, mint, coriander and salt into a blender and whizz together to make a smooth paste (you may need to add a dash of water too).
  2. Place into to a bowl and stir in the yoghurt and garam masala.
  3. Sprinkle over the chilli power and serve straight away.

Nutritional information

Typical values* per Serving
Fat (g)4
of which saturates (g)0
Carbohydrates (g)33
of which sugars (g)8
Fibre (g)24
Protein (g)20
Salt (mg)581
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments (2)

  • Hari Ghotra

    Hari Ghotra

    05 July 2015 at 08:17 |
    Hi Catherine Thanks so much for the feedback. I would use this as an accompaniment to a meal so you do need a fair amount of it to serve up. If you just want it as a dip you can just half it though. Thanks Hari


  • Catherine


    04 July 2015 at 19:30 |
    Hi Hari. This dip was lovely, but had to be adjusted as the weights of the herbs and the method appear to be wrong! 50g of coriander and 50g of mint leaves is a hell of a lot!! Lol. Also, the method doesn't mention the coriander. I assumed it was to blitzed with the mint, chilli and salt, but only ended up using a fraction of the mixture in the yoghurt due to how much it made (and that was with me halving it too :) )


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