Indian Mint Chutney with Yogurt (Without Cilantro)
If you have ever been to an Indian restaurant, you have tried a variation of green chutney. Packed with fresh mint leaves, cooling yogurt, and the right amount of spice from green chillies, this chutney is the perfect accompaniment to all of your favorite Indian snacks or main dishes.
Servings: 10 Servings
Calories: 46kcal
Equipment
Ingredients
- 2 cups Greek yogurt
- 1 ½ cups Fresh mint
- 1 Jalapeño pepper
- 1 tablespoon Chaat masala
- 1 teaspoon Cumin powder
- 2 teaspoon Sea salt adjust to taste
- 2 tablespoon Honey
- ½ Lime juiced
- ¼ cup Water as needed
Instructions
- Add all of the chutney ingredients to a blender jar or food processor, along with the dried spices.2 cups Greek yogurt, 1 ½ cups Fresh mint, 1 Jalapeño pepper, 1 tablespoon Chaat masala, 1 teaspoon Cumin powder, 2 teaspoon Sea salt, 2 tablespoon Honey, ½ Lime
- Pulse the blender or food processor until the mint and jalapeño are completely blended with the yogurt.¼ cup Water
- Taste test the chutney for salt and sweetness. If needed, season with more salt or add more honey if the chutney is still sour.
- Transfer to a jar or a bowl, and serve right away or keep refrigerated.
Alternate Method
- Add all the ingredients for the chutney to a blender or food processor, leaving the yogurt out.1 ½ cups Fresh mint, 1 Jalapeño pepper, 1 tablespoon Chaat masala, 1 teaspoon Cumin powder, 2 teaspoon Sea salt, 2 tablespoon Honey, ½ Lime
- Toss in 1 ice cube with the mint, and blend until the mint mixture has formed a paste, almost like a chutney on its own.
- Mix the base mint chutney into a bowl of Greek yogurt until everything is combined, and serve.2 cups Greek yogurt, ¼ cup Water
Notes
- Start with less water: It is easier to add more water to thin the consistency of the chutney out than it is to thicken a chutney that is too thin.
- Keep the color vibrant: Do not blend the chutney for too long at a time, as the heat from the blades can discolor the mint.
- Remove the stems: It may seem like an extra step, but mint stems are bitter. To avoid overpowering the chutney with bitterness, take the time to pick the leaves off of the thick stems.
Nutrition
Calories: 46kcal | Carbohydrates: 7g | Protein: 5g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.05g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 483mg | Potassium: 108mg | Fiber: 1g | Sugar: 5g | Vitamin A: 308IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 1mg