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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.
Prepare the green paste. 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.
Whisk the yogurt. 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.
Combine and season the chutney. 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.
Chill and serve. 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.
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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.
This indian recipe takes 10 minutes to prepare and yields 4 servings. At 12.1 calories per serving with 0.5g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or snack or side.
Substitute the dairy yogurt with a thick, unsweetened plant-based yogurt like coconut, soy, or cashew yogurt.
Omit the ginger from the recipe. You can add a pinch of asafoetida (hing) for a similar pungent flavor.
Skip the green chilies entirely to make a non-spicy version that kids can enjoy.
If you have pre-made green chutney (hari chutney), simply whisk it into the yogurt instead of making the paste from scratch.