Hi, I recently had a corinder dip at a local Indian restaurant.

It did not contain yoghurt. It was quite watery and had a nice spicy kick to it!

I am wondering how to make this, as all the coriander dip recipes I can find all seem to have yoghurt in, whereas the one I want to make has no yoghurt. Any ideas?

Many Thanks!

Paul, Wakefield, UK

Try our green chutney recipe - you can make it as thick or watery as you prefer and the main flavour is coriander.

http://www.mamtaskitchen.com/recipe_display.php?id=10086