Mint Yogurt Chutney

Name: Mint Yogurt Chutney
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Cuisine: indian
Ingredients: 0.5 cup mint leaves (packed, washed); 0.25 cup coriander leaves (washed, roughly chopped); 0.5 cup yogurt (thick, chilled); 1 pcs green chili (small, roughly chopped); 0.25 inch ginger (peeled); 1 pinch cumin seeds (dry roasted); 1 pinch salt; 2 tbsp water (for blending, as needed)

RATING

4.6/5(128)

TASTE SCORE

8/10

A cool, herby chutney that marries fresh mint and cilantro with creamy yogurt. A tiny pinch of cumin and a whisper of green chili give it a gentle kick, making it the perfect refreshing side for biryani, kebabs, or any grilled dish.

PREP

COOK

SERVES

2 TBSP

24 cal

SERVINGS

INGREDIENTS

For 4 servings

½ cupmint leaves · packed, washed¼ cupcoriander leaves · washed, roughly chopped½ cupyogurt · thick, chilled1 pcsgreen chili · small, roughly chopped¼ inchginger · peeled1 pinchcumin seeds · dry roasted1 pinchsalt2 tbspwater · for blending, as needed

NUTRITION · PER SERVING

CALORIES · 2 TBSP

Protein2g · 33%

Carbs3g · 50%

Fat1g · 38%

Fiber0g

Sugar2g

Saturated fat0g

Cholesterol2mg

Sodium61mg

Potassium114mg

Phosphorus49mg

How we calculate →

METHOD · 4 STEPS

prep
Prep the greens and aromatics.
1.Wash the mint and coriander leaves thoroughly under running water.
2.Pick the mint leaves from the stems and roughly chop the coriander.
3.Peel the ginger and roughly chop the green chili.
mix
Blend into a smooth chutney.
1.Add mint, coriander, green chili, ginger, and cumin seeds to the blender.
2.Spoon in the chilled yogurt and add salt.
3.Blend until smooth, adding water 1 tablespoon at a time to reach a spoonable consistency.
4.Scrape down the sides once in between blending.
mix
Check consistency and adjust.
The chutney should be thick enough to cling to a spoon but loose enough to drizzle. If too thick, blend in a tiny splash more water.
serve
Chill and serve immediately.
1.Transfer the chutney to a serving bowl.
2.Serve chilled alongside kebabs, biryani, or grilled vegetables.

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 for a creamier texture that won't separate.
2
Dry roast the cumin seeds until fragrant, about 30 seconds, to deepen their earthy flavor.
3
Blend the mint and cilantro first with just a splash of water before adding yogurt for a vibrant green color.
4
Adjust the green chili to your heat preference — deseed it for milder chutney.
5
Make the chutney up to 1 day ahead; stir well before serving as it may thicken slightly.
6
If the chutney tastes bitter, add a pinch of sugar or a squeeze of lemon to balance.

RECIPE VARIATIONS