I made this spicy yoghurt to use as a dipping sauce for my sundried tomato flatbreads. This was our pre-dinner snack which we enjoyed with a few tots of whisky.
Head straight on to the Recipe For ♥ Spicy Yoghurt ♥
Let’s talk about yoghurt
There are many ways to improve gut health, and eating yoghurt with live cultures is one of them. I am very fussy about the yoghurt I buy as I want it to be preservative free. I usually get a fat free version that contains Bifidobacterium cultures. Being conscious about the nasties that can be added to milk, I make sure my yoghurt is made with rBSt hormone free milk. For those of you that don’t know, this is a synthetic hormone given to cows to up their milk production. And personally, I do not want to consume this growth hormone. I add about 100g of yoghurt to my granola every morning, which also provides me with a good dose of calcium. As I am osteopenic, this is great for my bone health. Yoghurt is one ingredient you will always find in my fridge.
Making spicy yoghurt
Despite not being a fan of anything too hot, I do like spicy food. I keep a variety of chillies in my freezer to use as and when I need them. So, for this spicy yoghurt I made use of a jalapeño chilli, which has a moderate heat level, and a distinctive flavour. Most typically used in Mexican cuisine they are one of my favourites to keep on hand. However, to dial up the spiciness of this recipe, you can make use of any other green chilli you want. The other spices that I used in this recipe are cardamom and cloves, both in ground form. The yoghurt is brightened with the addition of coriander and parsley, and flavoured with preserved lemons. You can serve this spicy yoghurt with a curry of your choice, or use as a dip with flatbreads.
Take a look at this inspiring recipe for ♥ Spicy Yoghurt ♥ from Lavender and Lime #LavenderAndLime Share on X
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Spicy Yoghurt
Ingredients
- 45 g preserved lemon flesh, roughly chopped
- 45 mls olive oil, plus extra to serve
- 20 g fresh coriander, roughly chopped
- 20 g fresh parsley, roughly chopped
- 7.25 mls fructose
- 1.25 mls ground cardamom
- 1 jalapeño chilli, trimmed and roughly chopped
- 0.625 mls ground cloves
- 300 g thick yoghurt
Method
- Place the preserved lemon, oil, coriander, parsley, fructose, cardamom, chilli and cloves into a blender
- Blitz to a rough paste then pour into a bowl and add the yoghurt
- Blend to combine, drizzle a little bit of olive oil over the top and serve
See the links below for blog posts I published on July 10:
- 2022: 22 Seconds
- 2020: Mixed Rye Sourdough Bread
- 2019: 10-a-day The Easy Way
- 2017: Ruby Grapefruit Marmalade
- 2016: Fool Me Once
- 2015: 10 July 2015: Big Roast | Out And About
- 2014: Yoghurt And Tahini Dressing
- 2013: Spice Route Restaurant
- 2012: Busiate
- 2011: Something Savoury Challenge Presto Pasta Nights
This sounds very nice, Tandy. TC would like this.
And so easy to make! Your trip is looking amazing so far 🙂
I am also choosy about yoghurt which I use regularly, but, reading your post I have to do more homework. I usually just get plain Greek keeping away from the fruit etc ‘added’ ones. I do like your additions . . . shall try.
oh yes, plain Greek is the best, if it is real Greek yoghurt 🙂
It’s great as a salad dressing too!
I never thought of that! Thank you 🙂
I love all the spices in this yogurt especially the cardamom and preserved lemon. I would have leave out the jalapeño chilli,- I just can’t tolerate it.
I hope you try your version of this 🙂
Sometimes in the summer heat, I don’t want anything except for bread and dip or spread. So this yogurt is perfect for those days!
Then this is perfect for you right now!
I love savory uses for yogurt! It’s such a versatile ingredient, not just a sweet snack. I’ll definitely make this with a non-dairy option. 🙂
It should be perfect as a non dairy version 🙂
Love this! I like that you included preserved lemon in the mix.
Thanks Mimi 🙂
I love yogurt in all forms, and this looks amazing! I can totally see it working both as a Dip and a Standalone dish. You actually reminded me of something that I make. Might have to post it soon 🙂
I will look out for your post 🙂
I’m all for savory (and spicy) yogurt! It’s such an excellent creamy base, and that natural tangy flavor makes it perfect for pairing with more salty, umami ingredients. Sounds like a keeper.
I think it is 🙂
this sounds really good Tandy. Cardamom is one of my fave spices!
Mine too!
A friend just gave me a bag of fresh chilies and they should work in your recipe. I’m curious to see how the cloves add to the overall flavor.
Let me know what you think when you have tried it 🙂