Creamy Mint & Yogurt ChutneyVeg
Elevate your favorite appetizers with this refreshing and creamy Mint & Yogurt Chutney. This simple blend of fresh mint, cilantro, green chili, and yogurt offers the perfect balance of cooling herbs and spicy zest. Ideal as a dip for samosas, kebabs, or pakoras, it is as versatile as it is delicious. Prepare in minutes, store in the freezer for up to six months, and enjoy a healthy, vibrant addition to your next meal with total ease.
Ingredients
1 cup Yogurt
Mint A handful of fresh leaves
Cilantro: A handful of fresh leaves
to taste Green Chilli
1 tsp Salt
Anardana powder (Dried Pomegranate Seed powder): 1/2 teaspoon (optional
1 tsp Coriander Powder
1 cup Water
Instructions
1
You will need fresh mint, cilantro (coriander leaves), green chili, half a cup of yogurt, salt, roasted cumin powder (optional), and coriander powder.
2
Place the mint, cilantro, green chili, salt, a half teaspoon of roasted cumin powder (optional), a half teaspoon of coriander powder, and a quarter cup of water into a blender.
3
Blend the mixture thoroughly until it is smooth and no large pieces of the herbs are visible.
4
Add about six spoons of the blended herb mixture to your half-cup of yogurt. You can adjust the amount of the herb paste based on your preference for spiciness.
5
Stir everything together until well combined and creamy.
6
Taste the chutney and add extra salt if needed to suit your preference.
7
Any leftover chutney can be stored in small plastic bags or Ziploc bags in the freezer. By removing the air and tying the bags securely, the chutney can last up to six months. When ready to use, simply defrost and mix into fresh yogurt.
Nutrition Facts
6 servings per recipe
