Coriander and mint sauce

Coriander and mint sauce
Coriander and mint sauce Photo: Edward Reed

This yoghurt-based sauce is very useful - it can also be used as a dipping sauce for vegetable fritters or a topping for flatbread. It can be made hours or even the day before you need it. It will not be such a vibrant green after 12 hours, though.


100g green capsicum

1 generous cup shopped coriander leaves, stems and roots

1 shallot, sliced

1 tbsp sliced fresh ginger

1 long fresh green chili, seeded and sliced

1/4 cup fresh mint leaves

1/2 cup thick Greek-style yoghurt



Remove ribs and seeds from green capsicum and chop flesh. In a food processor or small spice grinder, combine all ingredients except yoghurt and salt and blend to a paste. Add yoghurt and whizz briefly. Taste and adjust for salt. Refrigerate until needed.