Mango Chutney & Coriander Yoghurt Dip
A simple yet yummy yoghurt dip that is perfect to drizzle on salad, or as a side to a curry.
prep time 5 mins
total time 5 mins
I love a yoghurt dip, and since going vegan I’ve realised just how easy it now is in the UK to make my own plant-based versions from scratch! There are so many different vegan yoghurts in the supermarkets to choose from, making it really easy. My favourites are the plain soy ones, and coconut yoghurts for their additional sweetness and creaminess.
For the dip we’ll be using:
Vegan yoghurt
Garlic
Fresh coriander and mint
Lemon
Lemon juice (optional if you want it more runny, I didn’t)
Mango chutney
Red chilli flakes
Add all of the ingredients into a bowl and mix together. Make sure to give it a taste test to see if you want to make any adjustments! You can add in extra lemon, chilli, salt and pepper, or chutney to your preference.
I really love this recipe on top of my Avocado and Mango Salad, but it works really deliciously with a curry, to replace a usual raita. The coolness of the yoghurt will help to temper any hot curry dish, and add a creaminess to a poppadom or naan bread.
INGREDIENTS
3 tbsps of vegan yoghurt
1 garlic clove
1 tbsp of fresh coriander and mint, chopped (can use both or either - I used both)
Zest of 1 lemon
½-1 tbsp of lemon juice (optional, if you want it runnier, I didn’t)
1 heaped tsp of mango chutney
Sprinkle of red chilli flakes
Salt & black pepper
METHOD
Combine all the ingredients and stir to combine!
