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Chana Chaat
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Easy Tzatziki
A cooling yoghurt and cucumber dip with garlic, dill and lemon — five minutes to the perfect sauce.
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10 minPrep🔥
—Cook🍽️
6Serves📊
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Ingredients
- 500g thick Greek yoghurt
- 1 cucumber
- 2 garlic cloves, grated
- 2 tbsp chopped fresh dill
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt to taste
Instructions
- Grate the cucumber and squeeze it firmly in a clean cloth to remove the water.
- Mix with the yoghurt, garlic, dill, lemon juice, oil and salt.
- Rest in the fridge for 15 minutes so the flavours meld.
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Tara’s tips
- Squeezing the cucumber dry is the secret to thick tzatziki — don't skip it.
- Resting in the fridge mellows the garlic.
Serving suggestions
- Wonderful with souvlaki, grilled lamb, falafel or just bread.
Storage & reheating
Keeps 4 days; thickens as it sits.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Greek yoghurt vs regular?
Greek yoghurt is thicker and tangier. If using regular, strain it through muslin for an hour first.
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