Pudina Dahi Chutney Recipe:
Today I am going to share Pudina Dahi Chutney Recipe. Mint Yogurt Relish or Minty Dahi Chutney is also known as Dahi chutney. Dahi wali Pudina chutney is one of the most popular mint sauces in Indian cousin. Mint Yogurt Relish is a rich source of vitamins and calcium. Mint Yogurt Relish is an unusual combination of coriander, mint leaves, and yoghurt. It goes well with all kinds of food. So, try the given recipe for Mint Yogurt Relish.
Mint Chutney or Pudina Chutney is a spicy and refreshing dip prepared with fresh Mint Leaves, Coriander Leaves and Curd. It is flavoured with Garlic and tangy spices. It can be enjoyed as a dip along with various dishes like Tandoori Snacks, Samosas, Chaat etc.
How to make Pudina Dahi Chutney
Ingredient For Pudina Dahi Chutney:
- Fresh Coriander leaves/cilantro – For the best results, use fresh cilantro leaves with bright green leaves.
- Fresh Mint leaves: Fresh mint leaves are a must for a refreshing and tasty sauce.
- Green chillies: Add 1-2 green chillies for a spicy chutney. If green chilli is not available, use jalapeno peppers. Depending on the spiciness of the chillies, you can increase or decrease the number of chillies.
- Lemon juice: Freshly squeezed lemon juice gives a nice tangy flavour to the dip.
- Ginger: It adds a nice flavour to the chutney.
- Yoghurt: Always use full-fat yoghurt for the best taste use. You can make this with low-fat yoghurt, greek yoghurt also.
- Garlic(optional) – Use a small garlic clove or half of a larger one. Use one clove so that it does not overpower the mint flavour.
- Sugar (optional): We can add a teaspoon of sugar, Alternatively to this sauce.
- Chaat masala(optional): Adds nice flavour. Chaat masala is a mix of spices, including mango powder, dried pomegranate, and black salt. It adds a tang.
- Salt:
Method(Pudina Dahi Chutney Recipe):
First, We need to prepare a Mint chutney that will be mixed in with the yoghurt. We are looking to get a smooth paste which will blend in nicely.
Step 1: Blend the coriander and mint leaves with green chilli and lemon juice in a chutney jar or food processor and blend until you have a smooth consistency. Add water if required, and grind to form a smooth paste.
Step 2: Mix this chutney with yoghurt and add cumin powder, season with salt and add sugar to your taste. You may want to add more lemon juice. *Add enough salt and mix to form a light green creamy chutney.
Transfer into a bowl and garnish it with mint on top.
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Suggestions
Serving Ideas:
- This spicy chutney goes well with a wide range of dishes and finger foods:
- Serve it in a bowl with Onion Salad on the side.
- Use it as a green chutney for paneer tikka or drizzled-over chaats such as bhel puri or sev puri.
- Serve the Pudina Dahi Chutney along with Kebabs, Tikkas, Cutlets etc to enjoy your starters.
- I like to spread this Yogurt Mint Sauce onto naan bread or parathas and salad for a delicious lunch!
Suggestion Notes:
- Always use fresh herbs for the mint sauce because wilting mint and coriander leaves will spoil the flavour.
- While blending coriander and mint, never add yoghurt to the blender. The curd will become far too runny.
- Always use a thick curd/yoghurt such as greek yoghurt where possible. If it is not available, prepare hung curd.
- Always avoid dry, wilted leaves, which are starting to darken mint or coriander leaves, which will spoil the sauce.
For Vegan Mint Sauce
To make this recipe vegan or dairy-free dip replace the dairy yoghurt with a plant-based vegan yoghurt.
Storage:
Store leftover chutney in the fridge in an airtight container. It should keep well for 2-3 days. If it separates, stir it before serving.
Variations:
- Feel free to play around with the ratios and add in whatever spices and ingredients you’d like. Some add-ons I’ve tried & liked:
- Cumin Seeds – Roasted ground cumin powder works wonders in this Indian mint chutney.
- Chat Masala: Optionally, you can add a small pinch of chaat masala.
- black salt: Optionally, you can add a small pinch of chaat masala.
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📋 Recipe Card
Pudina Dahi Chutney Recipe | Mint sauce
Materials
- 1 cup fresh coriander chopped
- 2 cup mint leaves chopped
- 1-2 no green chillies chopped as required
- 2 tablespoon Lemon Juice optional, to taste
- 1-2 clove garlic chopped
- 1.5 teaspoon ginger Roughly chopped
- 1.5 teaspoon sugar or to taste
- Salt to taste
- 1 cup yoghurt whisked and sieved
Instructions
Preparation
- Separate out fresh and green coriander leaves a from the stalk and wash them thoroughly.
- Similarly, wash the mint leaves as well.
- Remove stalk from the chillies and wash them well.
- Place them on a sieve to remove excess water.
Method:
- Combine all the ingredients, except the curds and blend in a blender to a smooth paste using a little yoghurt or water.
- Transfer it in a bowl and add the yoghurt and mix well.
- Refigrate a the Pudina Dahi Chutney and serve chilled.
FAQs Related to Mint Sauce
Mint chutney/sauce will last up to 3 days in the fridge.
You can make Yoghurt Mint Chutney vegan by using a plant-based yoghurt.
Yes, Yoghurt Mint Chutney is naturally gluten-free.
The main ingredients for Yoghurt Mint Sauce Chutney are curd, fresh coriander, mint, green chillies, lemon juice and sugar.
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