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.Print
Coriander Mint Chutney with Yogurt – A versatile Indian green chutney that is commonly used as an accompaniment or dip with tandoori chicken, kababs, tikkas, and even grilled veggies and cheeses.
- 2 cups coriander leaves, chopped (pressed to fill)
- ½ cup mint leaves (pressed to fill)
- 2 big green chillies
- ¾ cup yogurt
- 1 tablespoon ginger garlic paste
- ¼ teaspoon jeera / cumin seeds
- 1 teaspoon salt
- 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.
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.
I’ve done my very best to share the exact measurements, and outline every step, but if something is not clear to you, or you have questions about quantities or alternatives, or anything at all, feel free to ask in the comments. I promise to reply to every single query.
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