Mint yoghurt chutney, also called pudina chutney is a perfect creamy, balanced dipping sauce. With the cooling flavor of mint and yoghurt, with a hint of sweetness and background hint of spice, this yoghurt chutney is perfectly balanced and pairs well with Indian-inspired favorites homemade masala fries, chicken pulao, or chicken tikka wraps.
In this recipe I have omitted coriander leaves. If you like the flavour of it, feel free to add some in! This chutney has many variations – you can only try it with either ginger or garlic, whatever suits your palette. This spicy chutney goes well with a wide range of dishes and finger foods. Check out my recipes for other dips and pickles here.
You can store leftover mint yoghurt chutney in an airtight jar or container for up to 3 days. While it may keep for longer, there is a risk of dis-colouration which is not super pleasant.
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Now, lets move over to the ingredients of this flavourful mint yoghurt chutney….
Ingredients
- 2 cups Greek yoghurt
- 1 cup Fresh mint
- 2 Green Chillies
- 2 tsps. Chaat masala
- 1 tsp. Cumin powder
- 1 tbsp. Honey
- ½ tbsp. Lime juiced
- ¼ cup Water
Method
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Add all the ingredients – yoghurt, mint leaves, chillies, cumin powder, chaat masala, lime juice and honey to a blender. Adjust the amount of water to your desired consistency. Start by adding less water. It is much easier to add more to thin the chutney out, than it is to thicken a chutney that is too thin.
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Blend until the mint and chillies are completely blended with the yogurt.
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Transfer to a jar or a bowl.
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Enjoy this chutney with masala fries or chicken tikka wraps.
