Spiced Buttermilk Recipe – Mint, Ginger & Chili Indian Summer Cooler

Last Updated on 4 months by Neha Deshmukh

Spiced Buttermilk Recipe – Mint, Ginger & Chili Indian Summer Cooler

Hey everyone! If you’re anything like me, you’re always on the lookout for a drink that’s both incredibly refreshing and packed with flavour, especially when the Indian summer heat kicks in. This spiced buttermilk – or chaas, as we call it at home – is exactly that. It’s a family favourite, and honestly, I can’t imagine getting through a hot day without a glass (or two!). It’s quick to whip up, wonderfully cooling, and the little kick from the chili and ginger is just chef’s kiss.

Why You’ll Love This Recipe

This isn’t your average buttermilk. We’re taking the traditional Indian cooler and giving it a vibrant twist with fresh mint, fiery green chilies, and a touch of warming ginger. It’s the perfect balance of sweet, salty, spicy, and tangy – a real flavour explosion! Plus, it’s unbelievably easy to make, needing just a few minutes of your time. Trust me, once you try this, you’ll ditch the store-bought drinks for good.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 ½ cups natural yogurt (about 360ml)
• 2 cups chilled water (about 480ml)
• 4 tablespoons fresh mint leaves, roughly chopped
• 2 small green chilies (adjust to your spice preference!)
• ½ inch ginger, peeled and roughly chopped
• 4 tablespoons fresh coriander leaves, roughly chopped
• Salt to taste
• ¼ teaspoon Himalayan black salt
• 1 tablespoon roasted cumin powder
• 1 teaspoon ground black pepper

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe extra special.

• Natural Yogurt: Please, please use natural yogurt! It has a lovely tang that store-bought, sweetened yogurt just doesn’t have. Full-fat or low-fat works, but I find full-fat gives the best creamy texture.
• Himalayan Black Salt: This isn’t just about flavour; it’s about health too! Black salt (or kala namak) has a unique sulphurous aroma and is believed to aid digestion. It’s a staple in Indian kitchens for a reason. You can find it at most Indian grocery stores or online.
• Chili Heat: Green chilies vary so much in their heat! I use Indian green chilies, which have a good kick. If you’re sensitive to spice, start with just one, or remove the seeds.
• Water Temperature: Using chilled water is key for that super-refreshing feel. Don’t skip this step!

Step-By-Step Instructions

Alright, let’s get cooking (well, blending!). It’s seriously simple.

1. First, grab your blender. Throw in the mint leaves, green chilies, ginger, coriander leaves, and ¼ cup of chilled water. Blend until you have a super smooth, vibrant green puree.
2. Now, pour that beautiful green puree into a jar. Add the yogurt, salt, black salt, cumin powder, black pepper, and the remaining chilled water.
3. Blend again, this time until everything is nicely combined and the mixture looks frothy and light. Don’t overblend, though – we want it airy, not watery.
4. Fill your serving glasses with ice cubes. Pour the spiced buttermilk over the ice.
5. Finally, garnish with a sprinkle of cumin powder, a dash of black pepper, and a few fresh mint leaves. Serve immediately and enjoy!

Expert Tips

A few little things I’ve learned over the years:

• Adjust the Water: Feel free to add a little more water if you prefer a thinner consistency.
• Taste as You Go: Salt and spice levels are personal! Taste and adjust as needed.
• Fresh is Best: Seriously, use fresh herbs. The flavour difference is huge.

Variations

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

• Vegan Adaptation: Swap the natural yogurt for a plant-based yogurt – coconut yogurt or almond yogurt work beautifully.
• Spice Level: If you’re a chili head like my brother, add another green chili or a pinch of cayenne pepper!
• Summer Cooling Adaptations: Add a squeeze of lime juice for an extra zing.
• Festival Adaptations: This is amazing during Holi or any summer festival. It’s so refreshing after all the dancing and fun! My grandmother always made a huge batch for our family during Holi.

Serving Suggestions

This spiced buttermilk is fantastic on its own, but it also pairs wonderfully with:

• Spicy Indian snacks like samosas or pakoras.
• A light lunch of dal and rice.
• Grilled meats or vegetables.
• Honestly? Just about anything!

Storage Instructions

This is best enjoyed immediately, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. The texture might change slightly, so give it a good stir before serving.

FAQs

Got questions? I’ve got answers!

• Is this buttermilk suitable for digestion? Absolutely! Yogurt is a probiotic, and the spices like cumin and ginger are known to aid digestion.
• Can I make this ahead of time? It’s best fresh, but you can blend the herb puree ahead of time and store it in the fridge. Then, just blend it with the other ingredients when you’re ready to serve.
• What type of yogurt works best for this recipe? Natural yogurt is the way to go! Full-fat or low-fat both work, but natural is key.
• Can I adjust the spice level? 100%! Start with one green chili and add more to taste.
• What are the health benefits of black salt? Black salt is believed to aid digestion, reduce bloating, and provide essential minerals.

Enjoy this cooling, flavourful drink! I hope it becomes a summer staple in your home, just like it is in mine. Let me know what you think in the comments below!