Pudina Chutney: Mint and Yogurt Dip

Mint chutney is the perfect partner for Indian snacks like nimkis and kebabs. The digestion-friendly properties of the ingredients in mint and yogurt dip balance out the high spice and oil content of fried Indian snacks.

Adjust the proportions of ingredients as you like. I like to put mint and coriander leaves in a 2:1 ratio – that split is absolutely open to variation.

You Need:

• Fresh mint leaves – 2 cups
• Coriander leaves – 1 cup
• Green chilies – 1 or 2 (optional)
• Black salt – a pinch, or to taste [buy here]
• Salt – a pinch, or to taste
• Sugar – 1/2 teaspoon (optional)
• Plain yogurt – 2 tablespoons

If you haven’t used black salt before: this is a brownish variety of salt used in India in chaats and chutneys. It has a pungent taste and smell – in case you find you don’t like it, simply substitute with table salt.

How To Make Pudina Chutney:

Chop the mint, coriander leaves and green chilies roughly. Put them together in a blender.

Grind the chopped leaves and chilies to a coarse paste.

Whisk two tablespoons of yogurt with salt, black salt and sugar. Mix the paste of ground mint, coriander and green chilies with the whisked yogurt.

Mint and yogurt dip is ready. Let the dip stand for 30 minutes before serving with your favorite snacks.

Mint and yogurt dip can be kept refrigerated for a day or two.

Notes:

For vegans: a close variant of mint yogurt dip is the basic green chutney, which uses coriander and lemon as its main ingredients.

Also check out other mint recipes: pudina rice, raw mango mint chutney, pear mint ginger juice.

Want some inspiration for dishes to go with pudina chutney? Try soya cutlets, plantain kebab, carrot cucumber rava cheela.