Dahi Pudina Chutney Recipe | How to make Mint Yoghurt Dip(sauce)

Dahi Pudina Chutney Recipe | 5-Min Irresistible Dip

Dahi Pudina Chutney, also known as Mint Yoghurt Dip, is a popular Indian side dish made with fresh mint leaves (pudina), curd (dahi), and a mix of simple spices. Known for its cooling and digestive properties, this chutney is often served with fried snacks, kebabs, biryanis, or even everyday meals like dal-rice and roti-sabzi.

Originating from North Indian kitchens, this chutney is loved across the country for its refreshing flavour and quick preparation time. It balances the heat of spicy dishes and adds a burst of freshness to any plate.

Whether you’re hosting a party or planning a simple family dinner, this 5-minute chutney can elevate your food effortlessly.

Why You’ll Love This Dahi Pudina Chutney

• Takes just 5 minutes to make
• Cool and refreshing, perfect for summer
• A great digestive aid with every meal
• Easy to store in the fridge for 2–3 days

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Essential Ingredients Perfect Dahi Pudina Chutney Recipe

• 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. You can make this with low-fat yoghurt, or Greek yoghurt also.
• Sugar (optional): We can add a teaspoon of sugar, alternatively, to this sauce.
• Salt: Brings all the flavours together.
• Chaat masala(optional): Adds a nice flavour. Chaat masala is a mix of spices, including mango powder, dried pomegranate, and black salt. It adds a tang.

👩‍🍳 How to Make Dahi Pudina Chutney

Prep the Ingredients

Wash the mint and coriander leaves thoroughly. Roughly chop ginger and chillies.

Blend the Chutney

In a blender, add coriander, mint leaves, green chilli, ginger and lemon juice and blend until you have a smooth consistency. Add water if required, and grind to form a smooth paste.

Mix with Curd

In a bowl, whisk the curd until smooth. Add the green chutney paste to the curd and mix well.

Season with salt and add sugar to your taste. You may want to add more lemon juice.

Serve Chilled

Refrigerate for 10–15 minutes and serve cold.

Tips for Perfect Dahi Pudina Chutney Recipe

Use Chilled Curd or Yoghurt

Cold curd keeps the chutney refreshing and gives it a smooth texture. Thick curd or Greek yoghurt works best.

Use Fresh Mint Leaves Only

Avoid using stems as they can make the chutney bitter. Always rinse and pat dry the mint before blending.

Control the Spice Level

Start with half a green chilli and adjust to taste. For kids or a milder version, skip the chilli entirely.

Balance Mint with Coriander

Too much mint can make the chutney pungent. Add coriander leaves (optional) for a mellow, balanced flavour.

For Vegan

To make this recipe vegan or dairy-free dip replace the dairy yoghurt with a plant-based vegan yoghurt.

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:
• Chat Masala: Optionally, you can add a small pinch of chaat masala.
• black salt: Optionally, you can add a small pinch of chaat masala.

FAQs-Dahi Pudina Chutney Recipe

Serving Suggestions

• 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 orspread over chaats such as bhel puri or sev puri.
• Serve the Pudina Dahi Chutney with Kebabs, Tikkas, Cutlets, etc to enjoy your starters.
• I like to spread this Yoghurt Mint chutney onto naan bread or parathas for a delicious lunch!

🥣 Storing Suggestions

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.

🧾Recipe Card

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5 from 1 vote

Pudina Dahi Chutney Recipe | Mint sauce

Dahi Pudina Chutney is a refreshing, creamy, and mildly spiced Indian mint yogurt dip that's perfect for summer. Made with fresh mint, curd, green chilies, and ginger this no-cook chutney is quick to prepare and pairs wonderfully with snacks, rice dishes, and grilled foods. It's cooling, healthy, and ideal for hot days!

Prep Time10 minutes mins

Active Time5 minutes mins

Total Time15 minutes mins

Course: chutney and pickle, Side Dish

Cuisine: Indian

Diet: Vegan, Vegetarian

Yield: 2 bowl

Calories: 190kcal

Author: spicy veg recipes

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.
• Blend until smooth, adding water as needed.
• Transfer it in a bowl and add the yoghurt and mix well.
• Serve immediately or chill before serving.

Notes

• Use only mint leaves to avoid bitterness.
• Add one ice cube while blending to retain the bright green colour.
• Store in an airtight container in the fridge for up to 1 day.

Final Thought

If you’re looking for a quick, refreshing, and flavour-packed dip, this 5-minute Dahi Pudina Chutney is a must-try! It’s cooling, healthy, and pairs perfectly with snacks, parathas, or as a side to your favourite Indian meals. Once you try it, you’ll want to make it again and again!

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