If your plate of kebabs or biryani is missing that cool, tangy side, this mint yogurt chutney fixes it in minutes. This is not just a side dish, but it is also a flavour booster, and of course, this is a healthy option.

I’ve made this one so many times that I don’t even measure anymore, but I’m sharing the exact quantities here so it turns out the same way for you.

It only takes a handful of ingredients: mint, garlic, green chili, and yogurt, and you’ll have it blended and ready before your kebabs even come off the grill. If you want a version without dairy, check out my Mint Chutney Without Yogurt.

About Mint Yogurt Chutney

This is one of those chutneys that fills the gap whenever your table feels like it’s missing something green and cooling. I’ve noticed people of all ages go for it, which isn’t something I can say for every chutney I make.

At home, we just call it green pudina chutney. It’s simple, it comes together fast, and it works with almost anything smoky or spiced, which is exactly why it shows up on my table so often when I’m grilling.

Put a cup of this green mint chutney on your dining table, it will add more value, more flavor to your food. And overall, create a great visual contrast on your dining table.

Ingredient Notes

Mint leaves: This is the base of the whole chutney, so use leaves that are fresh and bright green.
Green chilies: Of course, it is green chutney, I recommen to add green chilies.
Garlic: Just a few cloves add a sharp, savory background note that balances the mint. Don’t skip this is the key to the flavour booster.
Lemon juice: This adds tang and helps keep the green color bright instead of dull. Fresh lemon juice works better here than bottled.
Yogurt: All yougurt work fine here, plain yogurt first priority.

How to Make Mint Yogurt Chutney

Here’s how I make mint yogurt chutney, start to finish.

Wash the greens. Rinse the mint leaves well under running water. Peel the garlic and wash it along with the green chilies.
Grind the base. In a mixer jar, add the mint leaves, garlic, green chilies, lemon juice, and salt. Grind everything together until it turns smooth and creamy.
Add the yogurt. Add the yogurt to adjust the consistency, then blend again until it’s fully combined.
Check the texture. Once the chutney is ground well and the flavors have come together, transfer it to a bowl.
Serve. Your fresh mint yogurt chutney is ready to serve.

mint yogurt chutney add all ingredients in blending jar

Tips for Perfect Mint Yogurt Chutney

Sharpness: Add something like yogurt, peanuts, cilantro, or onion to your mint chutney. This softens the sharp bite of raw mint and gives you a more rounded, gentle taste.
Wash: Rinse the leaves well under running water before grinding, since any grit left behind ends up in the finished chutney.
Yogurt: Blend in the yogurt a little at a time instead of all at once.
Grind: Keep blending until there are no visible chunks of mint or garlic left.

What to Serve With Mint Yogurt Chutney

This chutney is built for pairing. I serve it alongside:

Frequently Asked Questions

How long does mint yogurt chutney last in the fridge?

Store it in an airtight container in the refrigerator and it stays fresh for 3 days. Give it a quick stir before serving since it can separate slightly as it sits.

Can I make this chutney without yogurt?

Yes, if you’d rather skip the dairy, I have a version for that too. Check out my Pudina Chutney Without Yogurt for the yogurt-free take.

Can I make this chutney less spicy?

Yes, just use fewer green chilies than the recipe calls for. Start with one or two and taste as you go until it feels right for you.

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