Yogurt-Spiced Mint Chutney
A creamy, cooling chutney that blends fresh mint with thick yogurt and a whisper of toasted cumin. Perfect as a dip for pakoras, kababs, or spread in wraps. Ready in 10 minutes with no cooking required beyond a simple tempering.
For 8 servings
- prep · ~2 min
Wash and prep the herbs.
1.Pick mint leaves from stems and wash thoroughly.2.Wash coriander leaves and roughly chop.3.Peel and roughly chop the ginger. - mix · ~2 min
Blend the chutney base.
1.In a blender, add mint leaves, coriander leaves, green chili, and ginger.2.Add 2 tablespoons of cold water and blend to a smooth paste.3.Scrape down the sides if needed. The paste should be thick and vibrant green.TIPUse ice-cold water — it locks in the bright green color. - mix · ~1 min
Whisk in the yogurt.
Transfer the mint paste to a bowl. Add the thick yogurt, lemon juice, sugar, black salt, and regular salt. Whisk until smooth and evenly combined.
- temper · ~1 min
Make the cumin tempering.
1.Heat ghee in a small pan over medium heat.2.Add cumin seeds and let them sizzle until fragrant and slightly darker, about 30 seconds.3.Turn off the heat immediately — don't let them burn.TIPCumin burns fast; keep the pan moving if needed. - mix · ~1 min
Pour the tadka over the chutney and fold in.
Pour the hot ghee with cumin seeds directly over the yogurt-mint mixture. Stir well to infuse the smoky flavor throughout.
- rest · ~15 min
Chill for 15 minutes to let flavors meld.
Cover the bowl and place it in the refrigerator. This rest helps the chutney thicken slightly and the flavors to marry.
TIPCan be made up to a day ahead — the flavor deepens overnight. - serve
Stir once and serve cold.
Give the chutney a quick stir before serving. Serve as a dip with pakoras, samosas, kebabs, or as a spread for wraps and sandwiches.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ice-cold water when blending the herbs to lock in the vibrant green color.
- 2Toast cumin seeds only until fragrant (about 30 seconds) — they burn quickly and turn bitter.
- 3For a thicker chutney, use Greek yogurt or hang regular yogurt for 30 minutes before mixing.
- 4Let the chutney rest in the fridge for at least 15 minutes (overnight is best) so flavors deepen.
- 5When deseeding the green chili, keep a few seeds for extra heat if you prefer a spicier chutney.
- 6Store in an airtight container in the fridge for up to 3 days; stir before serving.
Adapt it for your goals.
Vegan
Replace yogurt with a thick, unsweetened plant-based yogurt (e.g., coconut or soy) and use coconut oil or neutral oil instead of ghee. The chutney stays creamy and bright, perfect for vegan platters.
low oilLow-oil
Skip the tempering entirely, or toast the cumin seeds in a dry pan and crush them before stirring into the chutney. This reduces fat while still capturing cumin's aroma.
spicierSpicier
Add a second green chili (or keep the seeds from the first) and a pinch of red chili flakes. Great for those who want more heat in their kebab dip.
herb forwardHerb-forward
Swap half the mint for fresh basil or curry leaves for a different aromatic profile. Best with fusion wraps or grilled paneer.
Why this is on our healthy list.
Rich in Digestive Aids
Fresh mint and ginger are natural digestive aids, helping soothe the stomach and reduce bloating after heavy meals.
Good Source of Probiotics
Yogurt provides live probiotic cultures that support gut health and immune function, especially when used fresh and cold.
Antioxidant Boosting Herbs
Mint and coriander are packed with antioxidants like quercetin and beta-carotene, which help combat oxidative stress.
Low-Calorie Flavor Enhancer
This chutney adds bold flavor with minimal calories, making it a smart alternative to high-fat dips and spreads.
Frequently asked questions
Fresh mint is essential for both flavor and color — dried mint becomes bitter and lacks the vibrant green hue. Stick with fresh leaves for best results.
