Mint and yogurt chutney
Smooth green chutney of mint, coriander and yogurt. Makes 1½ cups
A smooth, cooling green chutney of fresh mint, coriander and green chillies blended into yogurt with a dash of vinegar. It's the classic partner for tikka, kebabs, samosas and pakoras, and also good drizzled over chaat.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 12
Ingredients
Method
0/2 doneStep 1: Put 9 oz plain yogurt, 1 oz fresh mint leaves, 1 tbsp white vinegar, 3 green chillies, ½ oz fresh coriander, ½ tsp salt and 1 tsp sugar in a blender.
Step 2: Blend until smooth. Store covered in the fridge and use within 2 days.
Nutrition per serving
- Calories
- 20 kcal
- Protein
- 1 g
- Carbs
- 2 g
- Fat
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mint and yogurt chutney take?
- About 10 minutes in total.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of plain yogurt?
- Sour cream or buttermilk, same amount.
- What can I use instead of fresh mint leaves?
- Fresh coriander, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.
Chaat masala
Chaat masala is the tangy, salty, slightly sulphurous sprinkle that makes chaat taste like chaat. Dried mango (amchur) gives the sourness and black salt the distinctive savoury edge. Sprinkle it over fruit, salads, raita, chips and street-food snacks.
Dal masala
A Gujarati dal masala with whole spices roasted in a little oil, plus star anise, black cardamom and dagad phool (stone flower) for depth. A teaspoon gives dals, kadhi and khichdi a warm, rounded flavour. The recipe makes a big batch, so it's worth making once a season.