Minty Yogurt Chutney

By David Tanis

Minty Yogurt Chutney
Karsten Moran for The New York Times
Total Time
15 minutes
Rating
4(62)
Comments
Read comments

Sometimes Indian cooks use yogurt to make a cooling, barely-spicy raita sauce to accompany a meal. But for snacking, and to give a lift to anything that dips into it, you can also make yogurt into a fiery chutney.

Featured in: Next Stop, India: Full Steam Ahead

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Ingredients

Yield:About 1 cup
  • 1cup roughly chopped mint leaves
  • 1cup roughly chopped cilantro leaves
  • 2 or 3green chiles, chopped
  • 4scallions, chopped
  • ½teaspoon salt
  • 2teaspoons sugar
  • ⅛teaspoon cayenne
  • ½cup plain whole-milk yogurt
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

107 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 5 grams protein; 473 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Using a food processor or blender, grind mint, cilantro, chiles, scallions, salt, sugar and cayenne to a purée, adding a small amount of water if necessary.

  2. Step 2

    Transfer mixture to a small bowl, stir in yogurt and mix well. Taste and adjust seasoning. It should be very spicy.

Ratings

4 out of 5
62 user ratings
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Comments

geetha

This chutney tastes even better if you add 1/2 an inch of ginger, 1/4 teaspoon of chaat masala and reduce the amount of sugar.

Nice dish to begin the holiday!

I made this chutney to accompany codfish. I followed the recipe exactly the first time and it tasted a little bland. I added two jalapeños with seeds removed, a few cumin seeds, double the cilantro, triple the mint, added dry coconut flakes and about 1/2 cup of coconut milk, taste it as you go to fit your preference. I served this sauce with a few other to accompany the fish and a plethora of steamed and raw veggies. Everyone raved on about how good the sauces was and poured it over everything

sonia

Painfully sweet way too much sugar

ctm

Leave out the sugar.

Chris

I agree that there is a little too much sugar (although it does make the mint pop). Made it again and added a ½ tsp more salt and ½ tsp more cayenne and a ½ tsp garam masala. Perfect with grilled Chicken Tikka.

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