Tandoori Mint Curd Chutney is a cool, refreshing, and flavorful condiment recipe made from mint leaves, coriander leaves, yogurt, and a few Indian spices. It is typically alongside tandoori dishes, kebabs, samosas, pakoras, or any Indian appetizers.
Can you imagine a full-fledged meal without pickles and chutneys? Obviously not! A spicy chutney and achaar on the side are nearly always required to make an Indian dinner complete. What you need to spice up your next dinner is this mint recipe. Coriander, mint leaves, and yogurt are among the components used to make this chutney.
Mint Yogurt Chutney Recipe Ingredients
Here is the list of ingredients to make an Indian mint yogurt chutney recipe.
- Fresh Herbs: Use Fresh coriander (cilantro) and mint leaves (pudina). You can use tender coriander stalks as they add a lot of flavors. But discard mint stems as they make the chutney bitter. Do not use dried mint powder.
- Yogurt: Use fresh homemade yogurt to make this chutney. You may also use Greek yogurt.
- Green Chilli: I used Thai chilies for spiciness. You can also use Jalapeno or any other green chili variety to make this chutney.
- Ginger: Use fresh, roughly chopped ginger. It adds great flavor.
- Cumin: Use roasted cumin seeds (or roasted cumin powder). It adds an earthy flavor to the chutney.
- Chaat Masala: Adding it gives a tangy kick and enhances the flavor of the chutney.
- Lemon Juice: Use freshly squeezed lemon or lime juice for the best result. It gives a tangy taste to the chutney. It also helps to retain the green color of the chutney.
How to Make Indian Mint Yogurt Chutney
Firstly, wash the coriander and mint leaves 2-3 times under water until it's clean.
In a blender jar, add coriander leaves, mint leaves, green chilies, ginger, roasted jeera powder, chaat masala, lemon juice, salt, and ice cubes.
Blend with 2-3 tablespoons of cold water (or as needed) until you get a thick, smooth paste.
Take yogurt in a bowl and whisk until smooth and creamy.
Then, add the blended chutney to the yogurt. Mix well. Adjust the consistency with water if needed.
Serve Immediately or refrigerate for a little time before serving.
Mint Yogurt Chutney Serving Suggestions
You may also drizzle this sauce over roasted vegetables for an additional burst of flavor. This chutney is perfect to amp up all your meals.
To Refrigerate: Tandoori Mint yogurt sauce stays fresh for up to 2 days when stored in an airtight container in the refrigerator. However, its flavor and freshness begin to decline after this period.
To Freeze: I do not recommend freezing this sauce. Yogurt-based sauces don't freeze well. The texture and consistency might change after thawing.
- Wash: Make sure to wash coriander and mint leaves thoroughly.
- Avoid over-blending: Do not grind the chutney too long in the electric blender, as the heat can cause the chutney to turn black.
- Add Ice Cubes: Adding 1-2 ice cubes while blending will prevent the heat generated by the blender from turning the green chutney black.
- Add Lemon Juice: Add Lemon juice before blending the chutney to maintain its vibrant green color.
- Yogurt Consistency: Use fresh, thick homemade yogurt for a creamy, luscious tandoori mint yogurt sauce. Using Greek yogurt or hung curd works well.
It can happen because of the ingredients you use. Some of the possible reasons are
1. Do not add the woody stems of mint while blending.
2. Excessive lemon juice can add a bitter taste to the chutney.
More Dips & Sauces
- Avocado Cilantro Dip
- Sriracha Mayo Dip
- Greek Yogurt Dip
- Thai Peanut Sauce
- Raw Mango Chutney
- Green Tomato Chutney
- Green Chutney
- Coconut Chutney
- Gobi Manchurian
- Aloo Tikka
- Khaman Dhokla
- Tandoori Broccoli
- Barbeque Nation Style Cajun Potatoes
- Avocado Pani Puri
- Makhana Chivda
- Malai Broccoli
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Tandoori Mint Yogurt Chutney
- 1 cup coriander leaves (tightly packed)
- ½ cup mint leaves (tightly packed)
- ½ inch ginger
- 2 green chilies (adjust according to your taste)
- 1 teaspoon lemon juice
- ¼ teaspoon cumin powder
- ½ teaspoon chaat masala
- salt to taste
- 2-3 tablespoons water (for grinding or add as required)
- 1-2 ice cubes
- ½ cup curd (yogurt)
- Firstly wash the coriander and mint leaves 2-3 times under water until it's clean.
- In a blender jar, add coriander leaves, mint leaves, green chilies, ginger, roasted jeera powder, chaat masala, lemon juice, salt, and ice cubes.
- Blend with 2-3 tablespoons of cold water (or as needed) until you get a thick, smooth paste.
- Take yogurt in a bowl and whisk until smooth and creamy.
- Then add the blended chutney to the yogurt. Mix well.