indianEasyvegetariangluten freedairy freenut free
Dahi Chutney
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.
SERVINGS
4
INGREDIENTS
For 4 servings
NUTRITION · PER SERVING
20
20
CALORIES · 0.25 CUP
Protein1g · 20%
Carbs4g · 80%
Fat0g · 0%
Fiber1g
Sodium211mg
Potassium122mg
Phosphorus14mg
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.
- 1Use thick, full-fat yogurt (like Greek yogurt or hung curd) for the best creamy texture.
- 2Always use fresh mint and coriander leaves for the best flavor and vibrant color.
- 3Roasted cumin powder gives a much deeper, nuttier flavor than regular cumin powder.
- 4Do 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.
- 5For a milder chutney, you can deseed the green chilies before blending.
- 6The 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
Vegan
Substitute the dairy yogurt with a thick, unsweetened plant-based yogurt like coconut, soy, or cashew yogurt.
jainJain
Omit the ginger from the recipe. You can add a pinch of asafoetida (hing) for a similar pungent flavor.
kid friendlyKid friendly
Skip the green chilies entirely to make a non-spicy version that kids can enjoy.
quickQuick
If you have pre-made green chutney (hari chutney), simply whisk it into the yogurt instead of making the paste from scratch.
PAIRS WELL WITH
