This tangy and vibrant cilantro and mint yogurt chutney is perfect for dipping samosas and fresh pakoras or using it as a raita for biryani. Just add fresh mint, cilantro, garlic, a green chilli and yogurt to a food processor to create a creamy, refreshing chutney that is so versatile.
Chutney will always be a superior condiment, especially alongside a plate of piping-hot fish pakoras. While every South Asian household has its own version, my take is a bit unconventional—and irresistibly good. I set out to create a chutney that’s cool, mildly spiced, and versatile enough for dipping or drizzling.
What sets this mint and cilantro yogurt chutney apart? I use 2% high-protein yogurt. Since I follow a primarily vegetarian diet, this addition not only amps up the protein but also enhances the texture. The best part is that you can have a jar of chutney in under five minutes and it keeps fresh in the fridge for up to three days.
- Herbs – Choose fresh mint and cilantro.
- Garlic – Only use garlic cloves and not garlic powder or garlic paste.
- Citrus – You can use lemon or lime juice.
- Yogurt – I like to use high-protein yogurt, but choose any yogurt or curd of choice. If you choose to go with a low-fat yogurt, the chutney will have a thinner and more watery consistency.
- Green Chili – It is optional to add green chilli for a little spice, but you can omit it and it will taste just as great.
How To Make Cilantro and Mint Yogurt Chutney
Step 1: Pluck all the mint leaves off the stem and dispose of the stems. Wash the cilantro and mint leaves thoroughly.
Step 2: In a food processor or blender, combine mint, cilantro, garlic cloves, green chilli, lemon juice, yogurt, and salt. Pulse for about a minute, then adjust the salt to taste. Pour the chutney into a mason jar or container, cover it, and refrigerate.
Tips and Tricks
Skip the mint stems – they can make the chutney taste bitter.
Quick garlic peeling hack – Pop a whole garlic bulb in the microwave for 10-15 seconds, let it cool slightly, and the skins will slide right off!
Use high-quality yogurt – I usually go for 2% high protein yogurt or homemade dahi (Indian yogurt) because its natural tang adds a great depth of flavour.
Don’t skip the lemon or lime juice – The acidity not only enhances the flavor but also helps prevent the chutney from turning brown.
Don’t over blend – Over-blending can release bitterness, so pulse just until smooth.
Store it properly – If you’re making the chutney in advance, cover it tightly with plastic wrap and refrigerate until you’re ready to serve.
Mint and Cilantro Yogurt Chutney FAQ
Is chutney healthy?
Yes! Chutney is fantastic for the immune system since it’s packed with antioxidants and prebiotics ingredients. So this chutney is as nourishing as it is delicious. For an extra protein boost, try using thick, high-protein Greek yogurt.
How to store chutney?
Pour your chutney into a mason jar or a container and seal. Place it in the refrigerator for up to 4 days.
What can I serve mint and cilantro yogurt chutney serve with?
My favourite way to enjoy this chutney is as a dipping sauce for crispy pakoras or samosas. It also goes great as a cooling raita for fried rice or biryani and you can drizzle a heaping amount onto fish tacos. For a fun twist, spread a generous layer of chutney onto toasted bread, pile on pan-fried paneer, crisp vegetables, and mayo, and you’ve got yourself the ultimate Indian fusion sandwich.
More Chutney and Indian Recipes
Cilantro and Mint Yogurt Chutney
Equipment
- Food processor
Ingredients
- 1 cup mint
- 1 1/2 cup cilantro
- 1 green chilli
- 1/2 cup yogurt (see notes)
- 1 1/2 tablespoon lemon juice
- 1/2 teaspoon kosher salt (or to taste)
Instructions
- Pluck all the mint leaves off the stem and dispose of the stems. Wash the cilantro and mint leaves thoroughly.
- In a food processor or blender, combine mint, cilantro, garlic cloves, green chilli, lemon juice, yogurt, and salt. Pulse for about a minute, then adjust the salt to taste. Pour the chutney into a mason jar or container, cover it, and refrigerate.1 cup mint, 1 1/2 cup cilantro, 1 green chilli, 1/2 cup yogurt, 1 1/2 tablespoon lemon juice, 1/2 teaspoon kosher salt (or to taste)
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