Yogurt Mint Chutney
A cooling and zesty yogurt-based chutney packed with fresh mint and a hint of cumin. This north Indian condiment is the perfect creamy companion for spicy starters, kebabs, and tandoori dishes.
For 8 servings
- prep
Prepare the herbs and yogurt.
1.Wash the mint leaves and coriander leaves thoroughly. Pat dry.2.Whisk the yogurt in a bowl until it is smooth and lump-free. - mix · ~1 min
Blend into a smooth chutney.
1.In a blender, add mint leaves, coriander leaves, green chili, roasted cumin powder, black salt, salt, and sugar.2.Add 2 teaspoons of chilled water to help the blades move.3.Blend to a smooth, fine paste. Scrape down the sides if needed.TIPUse chilled water to prevent the chutney from heating up and turning bitter. - mix
Combine and adjust consistency.
1.Add the green paste to the whisked yogurt.2.Stir gently until the yogurt and green paste are uniformly combined and the chutney turns a pale green color.3.Check for seasoning and adjust salt if needed.TIPIf the chutney feels too thick, stir in a teaspoon of water at a time. - rest · ~15 min
Chill before serving.
Cover and refrigerate for at least 15 minutes to allow the flavors to meld together.
TIPChilling is crucial—it deepens the flavor and gives the chutney a refreshing coolness. - serve
Serve chilled with snacks or grill.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Blot mint leaves completely dry after washing to prevent a watery chutney.
- 2Use thick yogurt (Greek or hung curd) for a creamier, non-runny consistency.
- 3Add green chili with seeds for heat; deseed for a milder chutney.
- 4Always use chilled water when blending to avoid heat that makes mint bitter.
- 5Let the chutney rest in the fridge for at least 15 minutes to let flavors meld.
- 6Store in an airtight container; stays fresh for up to 2 days in the fridge.
Adapt it for your goals.
Low-oil
Omit any optional oil or cream; the recipe is naturally low-fat if you use nonfat yogurt — perfect for light summer meals.
veganVegan
Swap dairy yogurt with coconut or cashew yogurt; the mint and cumin flavors still shine, making it plant-based and dairy-free.
high proteinHigh-protein
Use Greek yogurt or strained hung curd for double the protein; ideal as a dip for high-protein snacks like grilled chicken or paneer.
spicierSpicier
Add a second green chili or a pinch of red chili flakes for a fiery kick that stands up to rich kebabs.
Why this is on our healthy list.
Rich in Probiotics
Yogurt provides live cultures that support gut health and digestion, especially helpful alongside heavy or spicy meals.
Packed with Fresh Herbs
Mint and coriander are loaded with antioxidants and vitamins A and C, which support immunity and skin health.
Low in Calories
This chutney is a light condiment with minimal oil and sugar, making it a guilt-free way to add flavor to any dish.
Aids Digestion
Cumin and mint have traditional carminative properties that help reduce bloating and soothe the stomach after heavy meals.
Frequently asked questions
Bitterness often comes from blending mint with warm ingredients or over-blending. Always use chilled water and yogurt, and blend only until smooth.
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