Cool Mint-Yogurt Dip Recipe – Green Chili & Chaat Masala Delight

Last Updated on 2 months by Neha Deshmukh

Cool Mint-Yogurt Dip Recipe – Green Chili & Chaat Masala Delight

Hey everyone! If you’re anything like me, you love a good dip. Especially one that’s bursting with fresh flavors and adds a little zing to your snacks or meals. This cool mint-yogurt dip is exactly that – a vibrant, refreshing, and incredibly easy-to-make condiment that’s become a staple in my kitchen. I first whipped this up when I was craving something light and flavorful to go with some grilled paneer tikka, and it was an instant hit!

Why You’ll Love This Recipe

This dip is seriously addictive. It’s the perfect balance of cool, creamy, spicy, and tangy. It’s ready in just 15 minutes, requires minimal effort, and uses ingredients you probably already have on hand. Plus, it’s incredibly versatile – perfect with everything from veggies to kebabs. Honestly, once you try it, you’ll find yourself reaching for it all the time!

Ingredients

Here’s what you’ll need to make this delightful dip:

• 1 cup mint leaves
• 1 cup yogurt
• 2 garlic cloves
• 4 green chilies
• 1 teaspoon chaat masala
• 1 teaspoon rock salt or kala namak
• 2-3 ice cubes

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality ingredients really makes a difference.

• Kala Namak (Rock Salt): This is the secret ingredient! It has a unique sulfurous aroma that adds a fantastic depth of flavor, almost like a subtle egg-y taste. Don’t skip it if you can help it – it really elevates the dip. You can find it at most Indian grocery stores or online.
• Yogurt: Traditionally, Indian recipes use dahi – a slightly tangy yogurt. But Greek yogurt works beautifully too, giving the dip an extra creamy texture. If using Greek yogurt, you might want to add a tablespoon or two of water to loosen it up a bit.
• Green Chilies: Adjust the number of green chilies based on your spice preference. I like a good kick, but feel free to start with fewer and add more to taste.
• Mint: Fresh mint is key here! It provides that lovely cooling sensation.

Step-By-Step Instructions

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

1. First, toss the ice cubes, green chilies, and garlic cloves into your blender jar.
2. Next, add the chopped mint leaves, yogurt, kala namak, and chaat masala.
3. Now, blend everything together until it’s beautifully smooth. Don’t add any water unless absolutely necessary – we want a thick, creamy dip.
4. Finally, pour the dip into a serving bowl and get ready to enjoy! It’s best served immediately, but it can be stored (see section below).

Expert Tips

Here are a few little things I’ve learned over the years that’ll help you make the best mint-yogurt dip:

• Chill your yogurt: Using cold yogurt helps keep the dip nice and cool.
• Don’t over-blend: Over-blending can make the dip watery. Blend just until smooth.
• Taste and adjust: Don’t be afraid to taste as you go and adjust the seasoning to your liking. More chaat masala? A pinch more kala namak? Go for it!

Variations

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

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative – coconut yogurt or cashew yogurt work really well.
• Spice Level: For a milder dip, remove the seeds from the green chilies or use only 1-2. For a spicier kick, add a pinch of cayenne pepper or use hotter green chilies. My friend, Priya, loves adding a tiny bit of ghost pepper powder – but be warned, it’s hot!
• Marinade Base: This dip makes an amazing marinade for chicken or paneer. Just let it sit for at least 30 minutes before cooking.

Serving Suggestions

This dip is incredibly versatile! Here are a few of my favorite ways to serve it:

• Grilled vegetables (like zucchini, bell peppers, and eggplant)
• Tikkas (paneer tikka, chicken tikka)
• Kebabs (seekh kebab, shami kebab)
• Samosas or pakoras
• As a spread for sandwiches or wraps
• Even with simple papadums!

Storage Instructions

Leftover dip can be stored in an airtight container in the refrigerator for up to 2 days. It might thicken slightly, so you can add a tablespoon of water or yogurt to loosen it up before serving.

FAQs

Let’s answer some common questions:

• What is Kala Namak and why is it used in this dip? Kala Namak, or Himalayan black salt, has a unique sulfurous flavor that adds a wonderful depth and complexity to the dip. It’s a key ingredient for that authentic Indian taste!
• Can I make this dip ahead of time? Yes, you can! But it’s best made a few hours before serving to allow the flavors to meld.
• What can I serve this dip with besides grilled vegetables? So many things! Tikkas, kebabs, samosas, pakoras, papadums, or even as a spread for sandwiches.
• Is it possible to adjust the consistency of the dip? Absolutely! If it’s too thick, add a tablespoon of water or yogurt. If it’s too thin, add a little more yogurt.
• Can I use dried mint instead of fresh? While fresh mint is best, you can use dried mint in a pinch. Use about 1 tablespoon of dried mint for every cup of fresh mint. Just be aware that the flavor won’t be quite as vibrant.

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