A creamy, refreshing dip made with cooling yogurt and fresh mint—this chutney is the perfect complement to spicy Indian dishes, grilled meats, or even sandwiches and wraps.
Origin Yogurt-Mint Chutney
Mint chutney has deep roots in Indian cuisine, where it’s served alongside everything from kebabs to chaat. The yogurt version likely evolved as a cooling balance to spicier dishes, making it popular in North Indian and Mughlai meals.
Why You’ll Love This Recipe
This chutney comes together in minutes and brings a burst of freshness to your plate. It’s tangy, herbaceous, and just spicy enough—ideal for balancing rich or fried foods.
Also Read : Indian-Style Seekh Kebab
Yogurt-Mint Chutney
Course: Recipes4
servings10
minutes10
minutes69
kcalIngredients
1 cup plain yogurt (Greek-style or regular)
½ cup fresh mint leaves, packed
¼ cup fresh cilantro (optional, for extra depth)
1 green chili (adjust to taste)
1 small garlic clove (optional)
1 tbsp lemon juice
Salt, to taste
½ tsp roasted cumin powder (optional)
Directions
- Add all ingredients to a blender or food processor.
- Blend until smooth. Add a splash of water if needed to adjust the consistency.
- Taste and adjust salt or lemon juice.
- Chill for 10–15 minutes before serving.
Notes
- Use thick yogurt for a richer chutney, or whisk in a bit of water for a thinner consistency.
- For a dairy-free version, use coconut yogurt or a vegan yogurt alternative.
- Store in the fridge for up to 2–3 days in an airtight container.
