Authentic Green Chutney Recipe – Cilantro Mint Yogurt Dip

Last Updated on 6 months ago by Neha Deshmukh

Authentic Green Chutney Recipe – Cilantro Mint Yogurt Dip

Hey everyone! If you’ve ever tasted a truly amazing Indian meal, chances are a vibrant green chutney was right there alongside it. It’s the perfect accompaniment – cooling, fresh, and bursting with flavor. I remember the first time I had proper green chutney, it completely transformed a simple plate of biryani. Today, I’m sharing my go-to recipe for this classic Indian dip, and trust me, once you make it, you’ll be hooked!

Why You’ll Love This Recipe

This green chutney isn’t just a condiment; it’s a flavor booster! It’s incredibly easy to make, requiring just a handful of ingredients and about 10 minutes of your time. Plus, it’s so versatile – perfect with everything from biryani and kebabs to samosas and even just a simple roti. It’s a guaranteed crowd-pleaser and a staple in my kitchen.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 15-20 springs Cilantro (about 1 packed cup, roughly chopped)
• Handful Fresh Mint Leaves (about 1/2 cup, packed)
• 1 cup Yogurt (Dahi)
• to taste Salt
• to taste Green Chili (adjust to your spice preference!)
• 1/2 tsp Roasted Cumin Powder
• 1/4 tsp Chaat Masala

Ingredient Notes

Let’s talk ingredients for a sec! Freshness is key here. Seriously, the brighter and more fragrant your cilantro and mint, the better your chutney will be.

I prefer using full-fat yogurt (dahi) for the creamiest texture, but you can use low-fat if you prefer. Traditionally, Indian households use homemade dahi, which has a lovely tang.

And about those green chilies… they can vary so much in heat! Start with one, taste, and add more if you like a serious kick. I’ve definitely had some that needed three to get the spice level right!

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

First, grab your cilantro and mint. Roughly chop them and toss them into a blender. Add in a couple of green chilies – remember, you can always add more later!

Next, add 2 tablespoons of yogurt to the blender. This helps get things moving and creates a nice, smooth base. Blend everything together until it’s a smooth, vibrant green paste.

Now, pour the paste into a mixing bowl and add the remaining beaten yogurt. Stir in the roasted cumin powder, chaat masala, and salt. Give it a good mix, making sure everything is well combined.

Finally, and this is important – pop it in the fridge for at least 30 minutes before serving. This allows the flavors to meld together and the chutney to chill, which makes it even more refreshing.

Expert Tips

• Don’t over-blend: You want a smooth chutney, but over-blending can make it bitter.
• Taste as you go: Seriously, taste and adjust the salt and chili to your liking.
• Roast your cumin: Roasting the cumin powder really brings out its flavor. You can easily do this in a dry pan for a couple of minutes.
• A splash of water: If the chutney is too thick, add a tablespoon of water to loosen it up.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the yogurt for a plant-based alternative like cashew yogurt or soy yogurt. It works beautifully!
• Spice Level: If you’re sensitive to heat, start with half a green chili or remove the seeds. My friend, Priya, always adds a pinch of cayenne pepper for an extra kick.
• Regional Variations: My grandmother used to add a small piece of ginger and a clove of garlic to her chutney. It adds a lovely depth of flavor.
• Serving Style: This chutney isn’t just for dipping! It’s amazing as a marinade for chicken or paneer.

Serving Suggestions

Okay, so what do you eat this amazing chutney with? Honestly, the possibilities are endless! Here are a few of my favorites:

• Biryani (of course!)
• Kebabs
• Samosas & Pakoras
• Roti or Paratha
• Grilled Meats
• As a spread for sandwiches

Storage Instructions

Leftover chutney? No problem! Store it in an airtight container in the refrigerator for up to 3-4 days. The color might fade slightly over time, but the flavor will still be fantastic.

FAQs

Let’s answer some common questions:

What type of yogurt is best for green chutney?

Full-fat yogurt (dahi) gives the creamiest texture, but you can use low-fat or even Greek yogurt. Homemade dahi is the most traditional choice!

Can I make this chutney ahead of time?

Absolutely! In fact, letting it sit in the fridge for a few hours (or even overnight) allows the flavors to develop even more.

How do I adjust the spice level?

Start with a small amount of green chili and taste as you go. Remove the seeds for less heat.

What can I serve with green chutney besides biryani?

So many things! Kebabs, samosas, pakoras, grilled meats, roti, paratha… the list goes on!

Can I freeze green chutney?

Yes, you can! Freeze it in small portions (like ice cube trays) for easy use later. Just thaw it in the refrigerator before serving.