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Mint yoghurt chutney served with grilled vegetables
Refreshing and tasty Indian mint yoghurt chutney

Indian mint & yoghurt chutney

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
Alongside hot, spicy Indian dishes you need something to cool and soothe. This chutney serves exactly that purpose: yoghurt's fat content and casein protein help wash spicy capsaicin off the tongue, whilst mint activates a cold sensation in the mouth. It's not just a seasoning, but a 'fire extinguisher' on the dining table.
🕒 Prep Time 15 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 110 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Blender or chopper: To purée the herbs.
  • Sieve: If yoghurt is very watery, it's worth draining.

Allergen Information

⚠️ Milk

Instructions

1 ✓

Pick mint and coriander leaves off the stalks, and wash thoroughly in cold water.

Tip: Stalks can sometimes be bitter and fibrous, so better to use only leaves.
2 ✓

Halve the green chilli, and if you don't like it very hot, remove seeds.

Tip: Chilli heat is in the placenta. If left in, the result will be much hotter.
3 ✓

Place mint, coriander, chilli, garlic, lemon juice, salt and sugar in a chopper. Add a spoonful of yoghurt for easier blending.

Tip: Acidic lemon juice helps preserve the bright green colour of the leaves (inhibits oxidation).
4 ✓

Blend until you get a thick, bright green paste.

Tip: Don't blend too long, as heat from the machine can alter the taste.
5 ✓

Fold the green paste into the remaining cold yoghurt in a bowl.

Tip: This keeps the yoghurt creamy and thick, as opposed to blending it all (which would thin it).
6 ✓

Place in fridge for at least 30 minutes before serving.

Tip: Cold dulls the heat, and allows flavours to meld.

Recipe FAQ

Too runny.
Use Greek yoghurt, or drain plain yoghurt before use. Lemon juice also thins it, account for this.
Colour turned brown.
Herbs oxidise in air. Lemon juice helps slow this, but it is best eaten fresh.

Ingredients

  • 200 g Natural Greek yoghurt
  • 20 g Fresh mint leaves
  • 10 g Fresh coriander leaves
  • 1 whole Green chilli
  • 1 clove Garlic
  • 10 ml Fresh lemon juice
  • 1 pinch Salt
  • 1 tsp Sugar