Curried yoghurt & mango chutney dip


Here is a lovely, simple recipe that is the perfect addition to garden lunches, BBQs or with pre-dinner drinks. Serve with a selection of chopped vegetables or bread. This recipe went down a storm on our Glorious Garden Lunches cookery course!

  • 120g mango chutney
  • 140g good quality cream cheese
  • 250g Greek yoghurt
  • a handful of fresh coriander, chopped
  • a few mint leaves, chopped
  • 3 spring onions, chopped
  • 1 lime, juice only
  • 1 tsp curry powder
  • 1/4 tsp turmeric
  • salt & Tabasco

Put the mango chutney, cream cheese, Greek yoghurt, spring onions, lime, coriander, mint and spices in a food processor. Blitz until combined. (Alternatively, mix by hand.) Add salt and Tabasco to taste. Transfer to the fridge to chill for at least 30 minutes to allow the flavours to develop.

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