Coriander & Mint Raita-Style Dip

A fresh, cooling yogurt dip inspired by classic South Asian raita. Blended with coriander and mint, it brings a bright herbal lift that balances rich, spicy dishes like samosas, pakoras, and grilled meats. Light, tangy, and aromatic, this dip is designed to calm heat while enhancing flavor, making every bite feel cleaner and more vibrant.

Ingredients

• 2 dl (about ¾ cup + 1 tbsp) Greek yogurt or Turkish yogurt
• 2–3 tbsp frozen chopped coriander (cilantro) or ½ bunch fresh coriander
• 1–2 tsp dried mint (or 10–15 fresh mint leaves)
• ½ garlic clove, finely grated or minced
• 1 tbsp lemon juice (or ½–1 tbsp white wine vinegar, to taste)
• ½ tsp salt
• Freshly ground black pepper

Instructions

1. If using fresh coriander, finely chop it. If using frozen coriander, let it thaw slightly.
2. In a bowl, combine the yogurt, coriander, mint, garlic, and lemon juice (or white wine vinegar).
3. Stir well until evenly mixed.
4. Season with salt and black pepper.
5. Let the dip rest in the refrigerator for 10–20 minutes before serving to allow the dried mint to soften and the flavors to develop.
6. Taste and adjust seasoning if needed.

Serving

Serve chilled alongside samosas, pakoras, grilled meats, or roasted vegetables.

Tip: If using white wine vinegar instead of lemon juice, start with ½ tbsp, taste, and add more if you would like a brighter, tangier flavor.