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Mint yogurt chutney served with grilled vegetables
Refreshing and tasty Indian mint yogurt chutney

Refreshing Mint Cilantro Chutney

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
Hot, spicy Indian dishes need something to cool and soothe. This chutney does exactly that: yogurt's fat and casein protein wash away spicy capsaicin, while mint activates cold receptors. Not just a condiment, but a 'fire extinguisher' for the table.
🕒 Prep Time 15 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 110 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Blender or Food Processor: For pureeing herbs.
  • Sieve: If yogurt is very watery.

Allergen Information

⚠️ Milk

Instructions

1 ✓

Pick mint and cilantro leaves; wash thoroughly in cold water.

Tip: Stems can be bitter and fibrous.
2 ✓

Halve the chili. Remove seeds if you prefer milder heat.

Tip: Heat lives in the seeds/ribs.
3 ✓

Blend herbs, chili, garlic, lemon juice, salt, and sugar with a spoonful of yogurt until smooth.

Tip: Acidic lemon juice preserves the bright green color.
4 ✓

Process until you have a thick green paste.

Tip: Don't over-process or heat from the blades might alter flavor.
5 ✓

Fold the green paste into the remaining cold yogurt in a bowl.

Tip: Stirring by hand keeps the yogurt thick and creamy.
6 ✓

Refrigerate for 30 minutes before serving.

Tip: Cold temperature mutes heat and melds flavors.

Recipe FAQ

Too runny.
Use Greek yogurt or strain regular yogurt. Lemon juice also thins it.
It turned brown.
Herbs oxidize. Lemon juice helps slow this, but it's best eaten fresh.

Ingredients

  • 0.75 cup Plain Greek yogurt
  • 1 cup Fresh mint leaves (loosely packed)
  • 0.5 cup Fresh cilantro leaves
  • 1 whole Green chili (Jalapeño or Serrano)
  • 1 clove Garlic
  • 2 tsp Fresh lemon juice
  • 1 pinch Salt
  • 1 tsp Sugar