Yogurt mint chutney or pudina chutney is the perfect creamy, balanced dipping sauce you need for your Indian-inspired favorites. With the cooling flavor of mint and yogurt, with a hint of sweetness and background hint of spice, this yogurt chutney is perfectly balanced and ready for your homemade masala fries, or chicken tikka wraps.
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Why This Recipe Works
- The chutney can be used right away. All you need to do is toss the ingredients into a blender, and puree. While the flavour gets better as it sits, it is not required.
- The flavours are balanced. I love a spicy chutney as much as anyone else, but sometimes you just want something to cool down an already spicy dish. This chutney is it! It is creamy, cool, and balanced.
- You can customize the texture. You can make this chutney as thick or as thin as you prefer.
Ingredients
- Greek yogurt: Because Greek yogurt has the liquid strained out, you can control the thickness of the chutney.
- Fresh mint
- Jalapeño pepper: Jalapeño peppers add just a hint of spice, that is mellowed out by the yogurt. The spice level is completely customizable.
- Chaat masala: Chaat masala is a mix of spices, including mango powder, dried pomegranate, and black salt. It adds a tang.
- Cumin
- Salt [not pictured]
- Honey [not pictured]
- Lime [not pictured]
A full list of ingredients with measurements is located on the recipe card, below.
Instructions
START WITH...
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Add all the ingredients to a blender. Adjust the amount of water to your desired consistency.
Blend until the mint and jalapeño are completely blended with the yogurt.
Transfer to a jar or a bowl, and enjoy.
Expert Tip
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.
Substitutions
- Greek yogurt: You can use regular yogurt as well, but you will end up with a thinner consistency.
- Jalapeño pepper: For extra spice, Thai chili peppers will work. You can also leave the hot peppers out completely for a mild chutney.
- Honey: Use sugar instead of honey.
- Lime: You can use lemon.
Variations
- Coriander: This recipe omits coriander [cilantro] because I personally do not like it, and I enjoy the freshness of mint on its own. If you are a fan, feel free to add some in!
Equipment
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
Storage
Store leftover chutney in an airtight jar or container for up to 3 days. While it may keep for longer, there is a risk of discolouration which is not super pleasant.
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Yogurt Mint Chutney | Punjabi Pudina Chutney {No Coriander}
Ingredients
- 2 cups Greek yogurt
- 1 cup Fresh mint
- 1 Jalapeño pepper
- 2 teaspoon Chaat masala
- 1 teaspoon Cumin powder
- 1 tablespoon Honey
- ½ Lime juiced
- ¼ cup Water
Instructions
- Add the ingredients: Add all the ingredients to a blender. Adjust the amount of water to your desired consistency.2 cups Greek yogurt, 1 cup Fresh mint, 1 Jalapeño pepper, 2 teaspoon Chaat masala, 1 teaspoon Cumin powder, 1 tablespoon Honey, ½ Lime, ¼ cup Water
- Blend: Blend until the mint and jalapeño are completely blended with the yogurt.
- Serve: Transfer to a jar or a bowl, and enjoy.
Equipment
- Blender
Notes
- 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.
Aman
I also do not like cilantro so this recipe was just what I needed. So good!!