Mint Yogurt Chutney

A cool, tangy, herb-loaded chutney made from a big handful of garden mint blended with yogurt, lemon, and garlic. Five minutes, no cooking—perfect for dipping, drizzling, and spreading.

Print Recipe

Prep Time 5

Course Condiment

Cuisine Indian

Servings 6 servings

Ingredients

1 cup fresh mint leaves packed (no stems)
1/2 cup plain yogurt Greek or regular
1/4 cup fresh cilantro or parsley
Juice of 1/2 lemon
1 small clove garlic
1 small green chili or jalapeno optional
Salt to taste
1 to 2 tablespoons cold water to thin if needed

Instructions

In a food processor or blender, combine the mint, cilantro or parsley, garlic, chili (if using), lemon juice, and yogurt. Blend until smooth and creamy, adding cold water a splash at a time to thin if needed.
Taste and add salt to your liking. For more brightness, add a squeeze of extra lemon or a bit of zest.
Serve immediately, or refrigerate for 30 minutes to let the flavors meld—the mint flavor deepens as it sits.

Notes

Pack the mint leaves off their stems—the stems can turn the chutney bitter. Add the water a splash at a time so it stays thick enough to cling. Use lime instead of lemon for a zestier version, or stir in a pinch of cumin or grated ginger for warmth. For a dairy-free chutney, coconut yogurt works well. The flavor deepens as it sits; store in the fridge for up to 3 days. Beyond a dip, try it as a marinade, a sauce for grilled meats, or a spread for flatbread and sandwiches.