Mint Yogurt Chutney | Pudine aur Dahi ki Chutney

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Mint Yogurt Chutney or Pudina dahi chutney is a refreshing and a quick chutney made using garden fresh organic mint and yogurt. This chutney goes well with kababs, tikkas, chaats as well as spreads on sandwiches and parathas. One of the must have condiments especially during parties and gatherings.

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Mint and Coriander are the common herbs that I love to grow on my window sill or in the garden. I love to grow my own herbs and veggies, especially during summers. Check the image below, how fresh and green they look and pesticide-free. Last summer I had loads and loads of mint and hence used it in different ways. 

I like to add some of the mint leaves in this Green Coriander Chutney (No onion No Garlic). It also goes well in marination like in this Oven Roasted Potatoes or in Tandoori Paneer Biryani | Paneer Tikka Biryani and also perfect for this Spicy Mint and Coriander Quinoa Pulao. For the rest I stored it in different ways.

Ways to store Fresh Garden Mint

I washed the mint leaves thoroughly in water and gently tapped them with a clean kitchen towel. Then I let it air dry on a clean fresh towel. It would take 3-4 days depending on the weather. Once they are dried completely store it in an airtight container or a zip lock. One can use this as required. Since it is dried, the quantity required is less than the fresh ones. Also it does last upto 1 year.  

The other way I like to store this is to make a paste and freeze. I make a thin layer of paste in a zip lock and let it freeze. So when required I can remove a small portion and defrost. It helps me to make some yummy and delicious Pudina raita instantly and I do not need to buy any. 

Today’s recipe of Chutney

So coming to today’s recipe of Mint Yogurt Chutney, it is my creation of what we generally get as a dip along with tikkas or fried snacks in restaurants. I have experimented with this chutney a few times and this time nailed it.

It has to have the perfect sweet, sour and spicy balance. Again there are no strict rules of the quantity, one can change it as per the preference. I love the slight tanginess this chutney gets from yogurt.

It really goes perfect as a dip in fried pakodas such as Moong Dal Pakoda (Fritters) , Dudhi Kofta (Bottle Gourd Fritters), Onion Bhajiya, Kanda Bhaji (In appe pan and Deep fried) , Rajasthani Paush Bada etc etc.

The Theme

I have made this last year and only sharing this today with our FoodieMondayBloghop group where the #237 theme is for HoliOnMyPlate.

You must be wondering why I am sharing a chutney for a Holi. Well Holi calls for different types of food. Holi is a celebration of colours, where near and dear ones meet each other and celebrate with colour and food. Different types of foods are laid down from starters to desserts. Being a North Indian chaats and pakoras are something which are never missed during Holi. And when it calls for this, chutney is a must, right? 

Secondly I love the colour of this chutney, fresh Spring green. Holi can be celebrated with colours in food too, right? So celebrate Holi with different colourful food and if you are looking for holi recipes check out my collection of Lip-Smacking Holi Special Delicacies here.

Here is the recipe for Mint Yogurt Chutney:

Ingredients

• 1 Cup Fresh Mint Leaves
• 1/4 Cup Coriander leaves
• 1/4 Cup Yogurt/Curd
• 2-3 Green Chillies
• Black salt to taste (Use less, as there would be some sourness from Yogurt/Curd )
• 1 teaspoon Cumin Seeds
• 1/4 teaspoon sugar

Preparation

1. Wash the mint and coriander leaves thoroughly in clean tap water
2. Drain and add it into a blender jar.
3. Add the remaining ingredients and process until smooth.
4. Add water only if required a tablespoon at a time.
5. One can adjust the salt or Yogurt/Curd as per taste

Notes

• 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml

Mint Yogurt Chutney | Pudine aur Dahi ki Chutney

Mint Yogurt Chutney or Pudina dahi chutney is a refreshing, quick and lip smacking chutney that goes well as a spread or as a dip to different snacks and starters.

5 from 6 votes

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Course: Condiments

Cuisine: Indian, North Indian

Keyword: Condiments, Herbs, No Cook Recipe, Yogurt / Curd

Prep Time: 10 minutes minutes

Servings: 1 Cup

Author: Renu Agrawal-Dongre

Equipment

• Blender/Mixer Grinder

Ingredients

• 1 Cup Fresh Mint Leaves
• ¼ Cup Coriander leaves
• ¼ Cup Yogurt
• 2-3 Green Chilli
• Black salt to taste (Use less, as there would be some sourness from yogurt)
• 1 teaspoon Cumin Seeds
• ¼ teaspoon sugar

Instructions

• Wash the mint and coriander leaves thoroughly in clean tap water
• Drain and add it into a blender jar.
• Add the remaining ingredients and process until smooth.
• Add water only if required a tablespoon at a time.
• One can adjust the salt or yogurt as per taste

Notes

• 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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