Yogurt Mint Chutney Recipe – Fresh & Spicy Indian Dip

Last Updated on 3 months by Neha Deshmukh

Yogurt Mint Chutney Recipe – Fresh & Spicy Indian Dip

Hey everyone! If you’re anything like me, you need a good chutney with your snacks. And honestly, this Yogurt Mint Chutney? It’s a game changer. I first made this when I was craving something fresh and flavorful to go with some homemade samosas, and it’s been a family favorite ever since. It’s the perfect balance of cool, creamy, and spicy – seriously addictive!

Why You’ll Love This Recipe

This isn’t just any chutney. It’s a vibrant, cooling dip that’s incredibly easy to whip up. It’s perfect for hot days, spicy snacks, or just when you want a burst of fresh flavor. Plus, it comes together in under 15 minutes! It’s a fantastic way to add a little zing to your meals.

Ingredients

Here’s what you’ll need to make this amazing Yogurt Mint Chutney:

• 3-4 tablespoons fresh curd (yogurt)
• 1 teaspoon cumin powder
• 1 teaspoon chaat masala
• 1 teaspoon dry mango powder (amchur)
• Salt to taste
• 1.5 cups mint leaves
• 1 cup coriander leaves
• 1-2 green chilies
• 1 small onion
• 3-4 garlic cloves
• 1 inch ginger
• 2-3 tablespoons water
• 2 cups mint leaves (for classic chutney variation)
• 1/2 teaspoon lemon juice (for classic chutney variation)

Ingredient Notes

Let’s talk ingredients! A few things make this chutney extra special:

• Fresh Curd (Yogurt): Please, please use good quality, fresh curd! It makes all the difference. I prefer using slightly thick curd for a creamier texture. About 150-200g is perfect.
• Amchur Powder: This dry mango powder adds a lovely tangy flavor that really brightens up the chutney. If you can’t find it, don’t worry – I’ve got substitution ideas in the FAQs!
• Mint & Coriander Balance: I love the combination of mint and coriander, but feel free to adjust the ratio to your liking. I usually go for a little more mint for that extra freshness.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, in a bowl, whisk together the curd, cumin powder, chaat masala, amchur powder, and salt. Give it a good mix until everything is well combined.
2. Now, for the green chutney base. Pop 1.5 cups of mint leaves, 1 cup of coriander leaves, 1-2 green chilies (depending on your spice preference!), 1 small onion, 3-4 garlic cloves, and a 1-inch piece of ginger into a blender.
3. Add 2-3 tablespoons of water to the blender. Blend until you have a smooth, vibrant green paste. You might need to scrape down the sides a couple of times.
4. Pour the green chutney paste into the bowl with the seasoned yogurt. Mix everything together really well.
5. Give it a taste and adjust the salt and spices as needed. Sometimes I like to add a tiny pinch more chaat masala for extra zing!
6. Chill for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

Expert Tips

• Don’t over-blend the chutney! You want a smooth paste, but over-blending can make it bitter.
• For a smoother texture, you can strain the chutney through a fine-mesh sieve.
• If the chutney is too thick, add a tablespoon of water at a time until you reach your desired consistency.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative like cashew or soy yogurt. It works beautifully! My friend, Priya, swears by cashew yogurt in this recipe.
• Spice Level Adjustment: If you’re sensitive to spice, remove the seeds from the green chilies or use only half a chili. If you like it hot, add another chili or a pinch of cayenne pepper.
• Classic Mint Chutney: For a more traditional mint chutney, blend 2 cups mint leaves, 1-2 green chilies, 1 inch ginger, ½ tsp chaat masala, salt, ½ tsp lemon juice, and 1-2 tbsp water until smooth.

Regional Variations

Chutney preferences vary across India!

• North Indian chutneys often lean towards a sweeter and tangier profile, with a generous use of amchur.
• South Indian chutneys tend to be spicier and may include ingredients like red chilies and curry leaves.

Festival Adaptations

This chutney is a fantastic accompaniment to snacks during festivals! It’s perfect with:

• Ramadan: Serve with samosas and pakoras during Iftar.
• Diwali: A must-have with festive snacks like mathri and namak pare.

Serving Suggestions

This Yogurt Mint Chutney is incredibly versatile! Here are a few ideas:

• Samosas
• Pakoras
• Chaat (like papri chaat or dahi puri)
• Tandoori snacks (like tandoori chicken or paneer tikka)
• As a dip for vegetable sticks

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. The color might fade slightly over time, but the flavor will still be delicious!

FAQs

What is the best way to balance the flavors in this chutney?

Taste as you go! Adjust the salt, spices, and amchur powder to your liking. A little bit of lemon juice can also brighten up the flavors.

Can I make this chutney ahead of time? How long will it last?

Yes, you can! It actually tastes better after the flavors have had a chance to meld together. It will last for up to 5 days in the refrigerator.

What can I substitute for amchur powder?

If you don’t have amchur powder, you can use lemon juice or a splash of white vinegar. It won’t be exactly the same, but it will still add a nice tang.

What are some good snacks to serve with yogurt mint chutney besides samosas?

So many options! Try it with pakoras, chaat, tandoori chicken, vegetable sticks, or even grilled sandwiches.

How can I adjust the consistency of the chutney?

If it’s too thick, add a tablespoon of water at a time until you reach your desired consistency. If it’s too thin, add a little more yogurt.

Enjoy! I really hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!