Curry Dip

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  • Level: Easy
  • Total: 2 hr 5 min
  • Prep: 2 hr
  • Cook: 5 min
  • Yield: 2 cups
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2 cups whole milk yogurt

1 tablespoon vegetable oil, like soy, peanut, or corn

1 large clove garlic, minced

1 tablespoon Madras curry powder

1/2 cup prepared mayonnaise

2 tablespoons sweet mango chutney, finely chopped

1 scallion (white and green), thinly sliced

2 dashes hot sauce, or to taste

1 teaspoon freshly squeezed lime juice

1 tablespoon finely chopped fresh coriander (cilantro)

Kosher salt and freshly ground pepper


  1. Drain the yogurt in a coffee filter or cheese cloth-lined sieve, set over a bowl, until thickened to about 1 cup, about 2 hours. 
  2. Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the curry and cook, stirring, until fragrant about 30 seconds more. Set aside to cool. 
  3. In a bowl, combine the drained yogurt, curry mixture, mayonnaise, chutney, scallion, hot sauce, lime juice, and coriander. 
  4. Season with salt and pepper, to taste. Serve with vegetables, crackers, or chips.