indianEasyvegetariangluten freedairy freenut free

Dahi Chutney

Name: Dahi Chutney
Prep time: 10 min
Total time: 10 min
Yield: 4 servings (0.25 cup each)
Cuisine: indian
Ingredients: 0.5 cup coriander leaves (packed, with tender stems); 0.25 cup pudina leaves (packed); 2 pcs green chilli (adjust to your spice preference); 0.5 inch ginger (peeled and roughly chopped); 0.5 tsp roasted cumin powder; 1 pinch kala namak; 1 pinch salt; 0.5 tsp sugar (optional, to balance the tang); 2 tbsp water (for grinding, as needed)

POPULARITY

0.0/5

TASTE SCORE

8/10

A creamy and cooling yogurt-based dip, bursting with the freshness of mint and cilantro. This simple no-cook chutney is the perfect companion to spicy biryanis, kebabs, and crispy samosas, ready in just 10 minutes.

PREP

10m

COOK

SERVES

0.25 CUP

20 cal

SERVINGS

INGREDIENTS

For 4 servings

½ cupcoriander leaves · packed, with tender stems¼ cuppudina leaves · packed2 pcsgreen chilli · adjust to your spice preference½ inchginger · peeled and roughly chopped½ tsproasted cumin powder1 pinchkala namak1 pinchsalt½ tspsugar · optional, to balance the tang2 tbspwater · for grinding, as needed

NUTRITION · PER SERVING

CALORIES · 0.25 CUP

Protein1g · 20%

Carbs4g · 80%

Fat0g · 0%

Fiber1g

Sodium211mg

Potassium122mg

Phosphorus14mg

How we calculate →

INSTRUCTIONS

4 steps.

4 STEPS

1
Prepare the green paste
- a.In a small blender jar, add the coriander leaves, mint leaves, green chilies, and ginger. Add 1-2 tablespoons of water to help it blend. Blend into a smooth, fine paste. Scrape down the sides if needed.
2
Whisk the yogurt
- a.In a medium bowl, add the full-fat yogurt. Using a wire whisk, beat the yogurt until it is smooth and creamy, with no lumps. Be careful not to over-whisk, as it can become thin.
3
Combine and season the chutney
- a.Add the prepared green paste to the whisked yogurt. Add the roasted cumin powder, black salt, regular salt, and optional sugar. Mix everything gently until well combined and the color is uniform.
4
Chill and serve
- a.Taste and adjust the salt or spice level if needed. Cover the bowl and chill the chutney in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld. Serve cold with kebabs, biryani, parathas, or as a dip.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use thick, full-fat yogurt (like Greek yogurt or hung curd) for the best creamy texture.
2
Always use fresh mint and coriander leaves for the best flavor and vibrant color.
3
Roasted cumin powder gives a much deeper, nuttier flavor than regular cumin powder.
4
Do not add the green paste to the blender with the yogurt; always mix it in a bowl to prevent the chutney from becoming too thin.
5
For a milder chutney, you can deseed the green chilies before blending.
6
The chutney will thicken slightly upon chilling. If it's too thick, you can stir in a teaspoon of water or milk to adjust the consistency.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Complete meals featuring this recipe

general_healthy·30 min·276 cal

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Dahi Chutney

For 4 servings

4 steps.

Prepare the green paste

Whisk the yogurt

Combine and season the chutney

Chill and serve

What to keep in mind.

Adapt it for your goals.

Vegan

Jain

Kid friendly

Quick

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