Mint Chutney
This creamy Indian mint chutney recipe is fresh, tangy, and packed with flavor! Made with cilantro, mint, Greek yogurt, ginger, and garlic, this restaurant-style green chutney comes together in just 5 minutes. Serve it with samosas, chaat, wraps, or tandoori chicken for the perfect cooling dipping sauce.
Servings: 6
Equipment
- high speed blender
Ingredients
- 1 bunch fresh cilantro stems removed
- 0.5 oz fresh mint leaves
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- 5 tbsp plain Greek yogurt
- 1 tsp salt
- 4 Thai green chilies optional
- Fresh lemon juice to taste (optional)
Notes
Spice Level: I personally prefer keeping this chutney mild and cooling, but you can add Thai green chilies for extra heat. Start with one and adjust to taste!
Consistency: For a thick, creamy dipping sauce, avoid adding extra water. For a thinner, drizzle-friendly chutney, add cold water a little at a time.
Storage: Refrigerate in an airtight container for up to 3–4 days. The color may darken slightly over time.
Dairy-Free Option: Substitute the Greek yogurt with an unsweetened, plain dairy-free yogurt.
