Mango Chutney and Coriander Yoghurt Dip

A simple yet yummy chutney and coriander yoghurt dip that is perfect to drizzle on salad, or as a side to a curry. I love a yoghurt dip, and since going vegan I’ve realised just how easy it now is in the UK to make my own plant-based versions from scratch! There are so many different vegan yoghurts in the supermarkets to choose from, making it really easy. My favourites are the plain soy ones, and coconut yoghurts for their additional sweetness and creaminess.

For the mango chutney and coriander yoghurt dip we’ll be using:

• Vegan yoghurt

• Garlic

• Fresh coriander and mint

• Lemon

• Lemon juice (optional if you want it more runny, I didn’t)

• Mango chutney

• Red chilli flakes

Add all of the ingredients into a bowl and mix together. Make sure to give it a taste test to see if you want to make any adjustments! You can add in extra lemon, chilli, salt and pepper, or chutney to your preference.

I really love this recipe on top of my Avocado and Mango Salad, but it works really deliciously with a curry, to replace a usual raita. The coolness of the yoghurt will help to temper any hot curry dish, and add a creaminess to a poppadom or naan bread.