Yogurt mint chutney
Dahi chutney or dahi ki chutney are the names in Urdu for mint yogurt chutney. As the name implies, it is a dip made of yogurt and herbs.
It is a condiment you want to serve on the side when you have starters or snacks as it gives a refreshing feel to your food.
There are a few different yogurt chutneys in Indian/ Pakistani cuisines.
Dahi palak (yogurt with spinach), cucumber tomato raita, and apple raita are some of their examples.
This time I’m sharing with you the most basic of yogurt dips. It’s the one with mint leaves as its key-flavoring. Hence, it is called mint yogurt chutney.
This homemade yogurt condiment is so easy to make. And it is very forgiving that you can adjust the flavor to your liking.
You can add more mint leaves if you prefer a warm, minty taste in your yogurt. When it comes to seasoning, you can put more or less however you like.
And because this recipe doesn’t call for any spices, it makes a very light and fresh yogurt dip. If you prefer your yogurt dip to be spicier, you can increase the number of fresh chili in it.
Things to have your mint yogurt chutney with
Honestly, you can have this yogurt with literally any Pakistani dish. Serve it alongside your curries, rice, naan bread, etc, especially when the weather is warm, such as in summer because the yogurt itself is good for digestion and hydration.
You need seven items to make this mint yogurt chutney. They are yogurt, mint leaves, cilantro/ coriander leaves, garlic, green chili, salt, and pepper.
For the yogurt, make sure you choose unflavored yogurt. Ideally, natural yogurt as it tastes lighter. But Greek-style yogurt is nice, too.
When it comes to green chili, I put it as an optional choice. Because you may not like your yogurt tastes spicy. On the other hand, you may want it kicking hot. So, feel free to adjust to how you want it.
How to make mint yogurt chutney
All you have to do is mix all of the ingredients.
However, before you do that, make sure you grind the mint leaves, cilantro, garlic, and green chili into a paste. You can use a pestle and mortar to do this.
Or, you can use a mini chopper as I do. I love my mini chopper, as it saves a ton of time in my food preparation. Especially when I have to make spice paste or herb paste like this mint one. It literally takes 5 seconds to do.
So, once your herb paste is ready, place the yogurt in a bowl and whisk it lightly using a fork or a mini hand whisk.
Then add the mint mixture to the yogurt, and season it with salt and pepper.
Mix and whisk the yogurt until it’s lighter and mixed well. Check the taste and add seasoning if needed.
I am lying if I say you can keep and store this chutney for a long time because the nature of yogurt and the herbs in this dahi chutney make it very short-lived even if you keep it in the refrigerator.
So, if you put your mint yogurt chutney in a tight-lidded container and store it in the refrigerator, it will keep well for about 3 days.
The safest way is not to make the chutney in too large quantities. So we won’t have much left over.
More chutney recipes
Thank you for checking this mint yogurt chutney recipe. Let me know if you try it out. And please share what you think about it in the comments below. I really appreciate it.
Before you go, why don’t you check my other chutney recipes that you may need?
Take care and all the best.
Mint yogurt chutney recipe
- Mini chopper.
- Mixing bowls.
- A fork.
- 1 cup unflavored natural yogurt.
- A handful of mint leaves.
- A handful of cilantro/ green coriander.
- 1 small clove of garlic.
- Freshly ground black pepper from the grinder.
- Salt according to taste. I usually put ⅛ teaspoon.
- 1 green chili optional.
- Put the mint leaves, cilantro, green chili, and garlic in a mini chopper. Blitz it until you get a slightly rough paste of herbs.
- In a bowl, pour the yogurt and add the green paste. Season it with salt and black pepper.
- Using a fork or a spoon, mix the yogurt until the herbs everything is well mixed. Taste it and add more seasoning if needed.
If you can not get ordinary natural yogurt, a Greek-style yogurt is equally good. Though I find it a bit too thick and not tangy enough. So I would put lemon juice of half lemon and a tablespoon of milk.