Mint, Green Chilli & Yoghurt Dipping Sauce

Preparation info

  • Difficulty


  • Makes:

    250 ml

Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Keep refrigerated in an airtight container for up to 3 days.


  • 200 g (7 oz/¾ cup) Greek-style yoghurt
  • small handful of fresh mint leaves
  • small handful of coriander (cilantro) leaves
  • 2 thumb-size green chillies, stems and seeds removed
  • 1 red shallot, peeled
  • 3 teaspoons caster (superfine) sugar


Combine all of the ingredients in a food processor with a large pinch of salt and purée until smooth. Pour into a bowl for serving.