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Mint Coriander Yogurt Chutney

A scrumptious and tempting chutney, which can be served as a dip for Tandoori dishes both Vegetarian and Non-Vegetarian.

Preparation time: 10 minutes

Serves: 04

Cuisine:  North Indian

Course: Chutneys and Accompaniments

Ingredients and quantity:

Mint leaves, stems removed, washed- ¼ th bunch

Coriander leaves, stems removed, washed – ¾ th bunch

Baby Spinach leaves, stems removed, washed- 1/3 rd bunch ( can be blanched in boiling water , refreshed in cold water and then pureed OR may be used without blanching)

Green chillies-02 nos.

Ginger-01 inch piece

Water- as per required for grinding / pureeing

Yogurt, whisked-01 tbsp.

Salt-to taste

Chat masala- ¼ th tsp


  1. Prepare a smooth puree in a food processor with ingredients mentioned from Mint leaves to water.
  2. Now add whisked yogurt.
  3. Add salt to taste and chat masala.
  4. Mix well and serve as an accompaniment.

 Chef Tips:

  • If you don’t want to add yogurt then add 01 onion small + 01 small Raw mango + ½ tsp. Lemon Juice & all the ingredients remain same. NO YOGURT
  • I personally suggest using Hung curd, whisked.
  • I have used spinach to give it a beautiful green colour.

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