- 100ml/3½fl oz natural yoghurt
- small bunch fresh coriander
- 1 green chilli, de-seeded and chopped
- squeeze of lime juice
- ½ tsp ground cumin
- good pinch of salt
- Place all the ingredients in a small food processor or liquidizer and blitz until smooth. Serve chilled as a dip for poppadoms or as an accompaniment to curries.