green tsatsiki sauce

Tsatsiki sauce is a classic dip sauce. With a long history. And most probably its name is younger than its recipe. However many people know this white dip sauce from their visits to a Greek island. A dipper with fresh herbs like mint and parsley. Not to forget cucumber, garlic and yoghurt. My version had a visit to the blender. That makes this sauce green, fresh and bubbly. A good mate for strong snacks like spicy lamb rolls

2 (out of 3)






1- 4 servings

Store in closed jar or container in fridge (for 2 days max.)


  1. 1 small cucumber or 1/3 of a long but thin cucumber
  2. 1 lemon
  3. 1 cup of greek yoghurt
  4. 1 cup of hand picked fresh parsley
  5. 1 cup of hand picked fresh mint leaves
  6. 2 tbs. of olive oil
  7. 1 clove of garlic
  8. 1/2 tsp coriander seeds
  9. optional: salt & pepper

alternative ingredients


1/2 coriander coriander seeds ☜☟☞ 1/4 tsp. of dried coriander powder



  • a Knife
  • a Spatula or spoon
  • a Cutting Board
  • a skillet
  • a clean Kitch Towel
  • an orange or lemon squeezer
  • a grater
  • a Blender
  • a jar with lid 


  1. Wash and towel dry cucumber
  2. Do not remove skin of cucumber
  3. Slice and dice cucumber
  4. Add diced cucumber parts to blender
  5. Pick mint leaves
  6. Wash & towel dry mint leaves
  7. Cut fresh parsley (stems and leaves)
  8. Wash & towel dry all parsley elements
  9. Add fresh herbs to blender
  10. Remove skin from clove of garlic
  11. Add glove to blender
  12. Wash and towel dry lemon
  13. Grate skin of lemon
  14. Add pulp to blender
  15. Cut naked lemon in half
  16. Store on half
  17. Squeeze juice from other half
  18. Add 2 tbs. of juice to blender 
  19. Add 2 tbs. of oil to blender
  20. Turn up the heat
  21. Add skillet to the stove
  22. Do not oil, grease or butter skillet 
  23. Roast coriander seeds in hot skillet for 2 min.
  24. Add roasted coriander seeds to the blender
  25. Turn on blender
  26. Give it a few good jolts
  27. All ingredients should be crushed & mushed
  28. Spoon in greek yoghurt
  29. Give the blender a few jolts
  30. Taste and add extra salt in case you sense the sauce is too bland for your taste
  31. In case the sauce is too runny, store it for at least 1 hour in closed jar in fridge
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