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.
- Blender
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
Equipment
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.
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!!
susan
it was really awesome the mint chutney
Sunena Anand
That is so great to hear, Susan!