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Coriander-Yoghurt Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant coriander and yoghurt sauce is a versatile addition to your culinary repertoire, offering a bright and zesty finish to a variety of savoury dishes. The combination of fresh coriander and cool yoghurt creates a refreshing base, while the addition of mint and citrusy lemon juice provides a lovely depth of flavour. It is an excellent accompaniment to grilled vegetables, spicy flatbreads, or as a light dressing for summer salads.

As a simple vegetarian condiment, this sauce is incredibly quick to prepare and benefits from being made slightly in advance to let the aromatics infuse. Whether you are hosting a casual barbecue or looking for a healthy way to brighten up a midweek meal, this homemade sauce provides a nutritious and cooling contrast to bolder spices.

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Ingredients for Coriander-Yoghurt Sauce

  • 1/2 small onion, finely chopped

  • 2 cups chopped fresh coriander

  • 1 1/2 cups whole-milk yoghurt (not Greek)

  • 2 tablespoons chopped fresh mint

  • 1/4 teaspoons ground coriander

  • 2 tablespoons (or more) fresh lemon juice

  • Kosher salt, freshly ground pepper

How to make Coriander-Yoghurt Sauce

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Combine onion, coriander, yoghurt, mint, coriander, and 2 tablespoons lemon juice in a medium bowl. Season sauce with salt, pepper, and more lemon juice, if desired.

DO AHEAD: Sauce can be made 1 day ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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