This is a dip that I wheel out on many occasions, particularly when I’m serving Indian-, Middle Eastern- or Turkish-inspired food. This version of the classic, cool mix of cucumber, yoghurt and mint is pepped up with fiery chilli and fresh coriander. It’s worth noting though, that if you’re serving the dip as an accompaniment to tame a spicy dish, you may want to leave out the chilli.
Since it contains fresh herbs, it’s best to make this dip at the last minute. I often put it out with poppadoms or flatbreads as an appetiser, although I have to admit that once it’s all been hoovered up and there isn’t any left to serve with the main course, I often wish I’d made double the amount.