This take on the classic raita, a cool mix of cucumber, yoghurt and mint, is given a flavour boost with fiery chilli and fresh coriander. It’s really versatile and goes well with all sorts of Indian-, Middle Eastern- and Turkish-inspired dishes.
Since the dip contains fresh herbs, it’s best to make it at the last minute. Try serving it with poppadoms or flatbreads as an appetiser or alongside a curry, a tagine or grilled meat or vegetables. It’s worth noting that if you’re serving the dip as an accompaniment to tame a spicy dish, you may want to leave out the chilli.