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A refreshing and creamy yogurt-based dip bursting with fresh mint and cilantro. This versatile chutney is the perfect cooling accompaniment to spicy Indian dishes like biryani, kebabs, and pakoras.
For 4 servings
Prepare the herbs. Thoroughly wash the mint and coriander leaves. Roughly chop the green chilies and ginger.
In a blender jar, combine the mint leaves, coriander leaves, green chilies, and ginger. Blend into a smooth paste. You may need to add 1-2 tablespoons of water to help it grind properly. Scrape down the sides of the jar as needed.
Add the thick curd, roasted cumin powder, salt, and optional sugar to the blender with the herb paste.
Pulse the blender just 3-4 times for a few seconds each, until everything is well combined and the chutney is smooth. Be careful not to over-blend, as this can make the yogurt watery.
Transfer the chutney to a serving bowl. For the best flavor, chill in the refrigerator for at least 15-20 minutes before serving. This allows the flavors to meld together.
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A refreshing and creamy yogurt-based dip bursting with fresh mint and cilantro. This versatile chutney is the perfect cooling accompaniment to spicy Indian dishes like biryani, kebabs, and pakoras.
This north_indian recipe takes 10 minutes to prepare and yields 4 servings. At 67.58 calories per serving with 5.93g of protein, it's a beginner-friendly recipe perfect for condiment or side.
Add 1-2 cloves of garlic along with the ginger for a more pungent and robust flavor.
For extra heat, add a small piece of a bird's eye chili or increase the number of green chilies.
For a thinner, raita-like consistency, use regular plain yogurt instead of thick curd and whisk everything together in a bowl instead of blending.
Add a small piece of onion (about 1 tablespoon, chopped) while blending the herbs for a sharp, savory note.
The live and active cultures (probiotics) in yogurt support a healthy gut microbiome, which aids in digestion and can help prevent common digestive issues like bloating.
Both yogurt and mint have natural cooling properties, making this chutney an excellent choice to soothe the palate when eating spicy food and to provide relief during hot weather.
Fresh herbs like mint and coriander are loaded with antioxidants that help protect the body against damage from free radicals and reduce oxidative stress.
The combination of probiotics from yogurt and vitamins (like Vitamin C) from the herbs helps strengthen the immune system.
A single serving of approximately 1/4 cup contains about 35-45 calories, primarily depending on the fat content of the yogurt used.
Yes, it is very healthy. The yogurt provides beneficial probiotics for gut health, while the fresh mint and coriander are rich in vitamins, minerals, and antioxidants. It's a low-calorie and refreshing condiment.
This is a common issue caused by either using thin yogurt or over-blending after the yogurt is added. To prevent this, always use thick, hung curd and only pulse the blender a few times to combine.
Store it in an airtight container in the refrigerator for up to 3 days. The color may darken slightly over time due to oxidation, but it will remain safe to eat.
Absolutely. You can replace the dairy curd with a thick, unsweetened plant-based yogurt, such as coconut, cashew, or soy yogurt, for a delicious vegan version.