Mint Yogurt Chutney is a cool, refreshing, and flavorful condiment made from mint leaves, coriander leaves, yogurt (curd), and a few Indian spices. It is typically served alongside tandoori dishes, kebabs, samosas, pakoras, or any Indian appetizers.
It's hard to imagine Indian cuisine without chutneys! Today, I'm sharing a versatile chutney called Yogurt Mint Chutney, made with fresh coriander, mint leaves, creamy yogurt, and spices. It adds a refreshing, tangy flavor to a wide range of dishes.
This chutney is a restaurant favorite, often served as a side dish alongside tandoori dishes like paneer tikka, tandoori broccoli, tandoori aloo, and various kebabs. It’s also perfect with samosas, onion pakoras, khaman dhokla, or any Indian appetizer.
Beyond that, you can use it as a spread in wraps, a salad dressing, or even as a refreshing side with vegetable biryani. Basically, you can use it anywhere you would use green chutney.
Here are more Mint Recipes you might enjoy:
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Ingredients
- Fresh Herbs: Use fresh coriander (cilantro) and mint leaves (pudina) for the best flavor. You can use tender coriander stalks as they add a lot of flavors. But discard mint stems as they make the chutney bitter. Avoid using 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 Indian 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 results. It adds a tangy flavor to the chutney and helps retain its vibrant green color.
How to Make Indian Yogurt Mint Chutney
Firstly, wash the coriander and mint leaves 2-3 times under water until clean.
In a blender jar, add the following ingredients:
- 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
- 1-2 ice cubes
Blend with 2-3 tablespoons of cold water (or as needed) until you get a thick, smooth paste.
Take ½ cup yogurt (curd) 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 bit of time before serving.
Serving Suggestions
Pair it with Indian snacks like vegetable rice cutlets, aloo pakoras, samosas, and tandoori dishes like paneer tikkas or cauliflower tikka.
You can also pair it with veg pulao, vegetable biryani, aloo paratha, and more.
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.
Storage Suggestions
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.
Expert Tips
- Wash: Make sure to wash coriander and mint leaves thoroughly.
- Avoid over-blending: Avoid grinding the chutney for too long in an electric blender, as the heat generated 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.
FAQs
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.
If you like this dip, then check out more Dips and Sauces
Tandoori Mint Yogurt Chutney
Ingredients
- 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)
Instructions
- 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.
Notes
Tips
- Wash: Make sure to wash coriander and mint leaves thoroughly.
- Avoid over-blending: Avoid grinding the chutney for too long in an electric blender, as the heat generated 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.
Nutrition
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Joan Lamontagne
Hi is roasted jeera powder in tis recipe? It's not listed or shown as an ingredient but its in the directions.