If you have grown up in an Indian home, you know that a Green Chutney Dip is kind of a staple. Of-course there are many many ways green chutney is made in Indian kitchens, with vastly different ingredients. I myself make several different variations, depending upon what I’m going to use it as or for.
The Coriander Mint Chutney Recipe I am sharing here today is basically my go-to version for using as a green chutney dip for chicken tandoori, tikkas, kababs, samosas, and even grilled veggies & cheeses.
What I love about this, or any green chutney really, is how simple and easy it is to make. It literally takes only 5 – 10 minutes, with ingredients that are easily available, and ones that are probably already stocked in our kitchens. However when used as an accompaniment, a green chutney can immediately elevate any dish you choose to pair it with.
I personally love this Coriander Mint Yogurt Chutney with Tandoori Chicken, but it also goes very well with many different kinds of meats, grilled veggies, cheeses, and even paneer tikkas, and kebabs. Moreover, you can use this green chutney for samosa and other kinds of chaats too.
Making Green Yogurt Chutney Dip
- Set aside all the ingredients to make green yogurt chutney.
- Wash & dry the greens, and then chop the coriander leaves and pluck out the mint leaves, and measure them out.
- In a mixie, blend the greens along with yogurt, ginger garlic paste, green chillies, cumin and salt till it forms a smooth creamy paste.
- The coriander mint yogurt chutney is ready to serve.
How Long Can You Store Green Chutney?
Once you make it, you can store it in the fridge and use it for 3-4 days. Though I’d recommend you store it in an airtight, glass container to ensure it preserves well.
Pin This for Later: Green Yogurt Chutney
Recipes to Pair Green Yogurt Chutney With:
Whole Roast Tandoori Chicken
Crispy Chicken 65
This recipe has been updated from the recipe archives, first published in 2018.
Coriander Mint Chutney Recipe | Green Chutney Dip
Ingredients
- 2 cup chopped coriander leaves pressed to fill
- ½ cup mint leaves pressed to fill
- 2 big green chillies
- ¾ cup yogurt
- 1 tbsp ginger garlic paste
- ¼ tsp jeera / cumin seeds
- 1 tsp salt
Instructions
- Clean and dry the coriander and mint leaves.
- Add the greens in the blender along with yogurt, ginger garlic paste, green chillies, cumin seeds and salt.
- Run the blender till the ingredients have mixed well to form a smooth sauce like texture.
- The green chutney is ready to serve.
Notes
- I haven't added any water, because I use the yogurt to get that smooth, creamy, sauce like consistency. But feel free to add in water if that's your preference. However in that case, do ensure to adjust salt accordingly.
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PIN RECIPE FOR LATER
I love this chutney but somehow I don’t make it often enough. In fact I recently went to a nutritionist and she told me to replace ketchup with this chutney – no preservatives, no sugar.
Oh yeah, this is healthy while being yummy. Win win. 🙂
Absolutely love green chutney and it’s a favourite of the family too. We have this so often when we eat out. And make it on occasion too. 🙂
By the way, I love the way you’ve shared the recipe. It looks gorgeous That red background for the recipe. Is that a plugin?
Thank you, Shailaja. 🙂
Yes, the plugin is Tasty recipes by WP Tasty (different from Tasty Pins), mainly used for SEO and structured data purposes, but it has a great side-perk of having the ability to blend in with the theme design, font, and colors. 🙂
Oh wow! I will try this one.. I normally do not use mint, but this seems simple.
Yay, I am so glad you like it. I’d love to hear how it turned out for you. 🙂
I love green chutney. Specially with my chicken and tikkas 🙂
Easy recipe.
Yep, same here. It’s my favorite accompaniment with tikkas and kebabs. 🙂
I often make this chutney–learned from MIL–but with a twist. I add jaggery and coconut while grinding. It makes for a perfect accompaniment with Indian snacks. Will try adding yogurt the next time.
Oh yes, the coconut variation goes great with snacks. The yogurt one is mostly for dips. And I haven’t yet tried adding jaggery, but that sounds so interesting, that I will definitely try now. Thank you for sharing! 🙂
Whoa look at the color of that chutney Shantala- looks spot on! I normally use rocksalt instead of plain salt and add raw mango or amla to make it sour; or simply squeeze in half a lemon!
Loved the format for the recipe- fantastic graphic work; wish I could do stuff like this!
I do add in lemon on occasion, especially when I am making it in bulk, to help preserve it for longer. But I haven’t yet tried rocksalt, will try now. Thanks for the tip. 🙂
I absolutely drool over this chutney! It is a must with the tandoori and the tikkas at my place too! Loved the bright red and the green —it made for a wonderful contrast! Good luck with the food blogging journey, Shantala. I’m definitely stopping by your blog in the coming days too. 🙂
Thank you, thank you so much, Esha. 🙂
looks yummy, Shantala. We love green chutney! I usually make without yogurt and with water. I’ll try yours next time. Loved the accompanied click of the recipe too, dear. Congrats on the second post. Now don’t wait for 2019 to post the third recipe, Okay? 🙂
Hehehe, yes, I promise I won’t. The next recipe up will be homemade garlic bread, and it’s all set for the most part – so I’m positive you won’t have to wait til 2019 for the next recipe. 😀
Also, do try making this chutney with yogurt, it’s really creamy with yogurt. I’m sure you will love the texture. And when you do make it, I’d love to hear how you find it. 🙂
Yay, My son loves garlic bread. I did find a recipe but never managed to prepare one. Looking forward to the recipe, Shantala. I do have some fresh mint with me here, so will be making the chutney this weekend. Will let you know. 🙂
That’s awesome! I look forward to hearing how the chutney turned out. And thank you for all the support, Vinitha. I truly appreciate it. Hugs.
Loved it! This is the chutney I make with tikkas. The regular chutney is different for me. 😊
Good to see you back with another post on the food blog. 😊
Thank you, Rachna. 🙂
And yes, I rotate through a couple of different versions, but this is my go-to one to use as a dip. 🙂
I love my green chutney. My mom puts a few drops of mustard oil and squeezes a few drops of lemon juice on top. Ohh I’m making this tonight!
I do squeeze in lemon on occasion, but haven’t tried adding mustard oil. Will try now. Thanks for the tip, Naba. 🙂