Dahi ki Chutney
Creamy, tangy yogurt chutney with the refreshing bite of fresh coriander and green chili. This North Indian staple comes together in 5 minutes and adds a cooling contrast to spicy curries, stuffed parathas, and crispy pakoras.
For 8 servings
- prep · ~1 min
Whisk the yogurt until smooth.
Spoon the thick yogurt into a mixing bowl. Whisk briskly for about 1 minute until it turns silky and lump-free. No need to add water — the chutney should be creamy, not runny.
TIPIf yogurt is watery, hang it in muslin cloth for 15 minutes to drain excess whey first. - mix · ~1 min
Fold in fresh coriander and green chili.
Add the finely chopped coriander leaves and green chili to the whisked yogurt. Stir gently to distribute evenly throughout the chutney.
- mix
Season with salt and roasted cumin.
Sprinkle black salt, regular salt, and roasted cumin powder over the yogurt mixture. Give everything a final gentle stir to combine all the seasonings without deflating the yogurt too much.
TIPRoast cumin seeds on a dry pan until fragrant, then crush — the aroma is far better than raw powder. - rest · ~15 min
Chill the chutney before serving.
Transfer the chutney to a serving bowl or keep it covered in the fridge for 10-15 minutes. The short rest melds the flavors and keeps it refreshingly cool.
TIPAlways serve cold — the chutney thickens slightly on chilling and clings better to snacks. - serve
Serve chilled with hot snacks or parathas.
Stir once and serve the dahi ki chutney in individual small bowls or a shared katori. Pair with stuffed parathas, pakoras, samosas, or any spicy meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat yogurt for a creamier, richer chutney – it won't separate as easily as low-fat.
- 2Roast cumin seeds yourself: toast on dry heat until fragrant, then grind for superior aroma.
- 3Remove green chili seeds entirely if you want a mild chutney; keep a few for gentle heat.
- 4If your yogurt is watery, hang it in muslin cloth for 15 minutes to drain excess whey first.
- 5Chill the chutney for at least 15 minutes – it thickens slightly and clings better to snacks.
- 6Make ahead: this chutney keeps well in the fridge for up to 2 days in an airtight container.
Adapt it for your goals.
Herb-swap
Replace coriander with equal amounts of finely chopped mint for a 'Pudina Dahi Chutney' – it adds a cooling, slightly peppery note that pairs wonderfully with kebabs and biryani.
low oil/calorieLow-oil/calorie
Use nonfat or 2% plain Greek yogurt and reduce salt slightly; the chutney stays creamy with fewer calories while still delivering fresh tangy flavor.
spicySpicy
Double the green chili (or use a spicier variety like Thai bird's eye) and add a pinch of red chili powder – perfect for those who want extra heat alongside cooling yogurt.
veganVegan
Replace dairy yogurt with a thick, plain vegan yogurt (like coconut or soy-based) and ensure the black salt is vegan-friendly – same tangy, cooling effect for plant-based meals.
Why this is on our healthy list.
Probiotic-Rich
Yogurt naturally contains beneficial live cultures that support digestive health and gut microbiome balance when consumed raw.
Good Source of Calcium
The yogurt base provides a meaningful amount of calcium, essential for strong bones and teeth.
Low in Calories & Fat
This chutney uses minimal added fat (none), making it a light, low-calorie condiment that adds flavor without heaviness.
Contains Anti-inflammatory Spices
Cumin and coriander both offer antioxidant compounds that may help reduce inflammation, while green chili provides a small dose of vitamin C.
Frequently asked questions
Yes, but the flavor will be less aromatic. For best taste, dry-roast whole cumin seeds in a pan until fragrant, then grind just before adding.
