Mint Chutney

Mint Chutney

A dual use recipe for use a spread or a dip. Great for pairing with samosas, baked potato wedges and fries, as well as meat or vegetable kebabs. This recipe includes yogurt. For a vegan option, use the yogurt alternative of your choice (e.g., soy yogurt), or simply omit.

Servings: 3-4




½ cup

Mint Leaves

1 cup, fresh


½ cup, fresh


1 tsp., fresh, peeled & diced

Cumin Powder

1 tsp.

Chaat Masala

½ tsp.

Mango (Amchur) Powder

½ tsp.

Lemon Juice

1 tbsp.

Salt and Sugar

To Taste


1.     Whisk yogurt in a bowl until smooth. Add the cumin powder, chaat masala and mango powder to the yogurt and mix well.

2.     In a blender, mix mint leaves, coriander, and ginger. Add a few tablespoons of water and blend until smooth.

3.     Mix the blended paste with the yogurt. Add salt and sugar to taste.




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