Yoghurt Chutney Recipe • Pudina Chutney Recipe • Mint Yogurt Sauce Recipe • Green Chutney Recipe

A yogurt chutney recipe that is perfect as an accompaniment alongside any Indian meal. Milder than its green chutney counterpart, this yoghurt sauce recipe can be served as a dipping sauce to complement spicy chicken spring rolls or even as a sauce with the popular Indian dish of chicken biryani. This Indian chutney recipe is spicier than the traditional mint raita recipe providing just enough kick to give a refreshing boost to anything that dips into it. Serve this pudina chutney recipe as part of as Indian buffet to be a guaranteed success story for your guests.

Ingredients:

100g Coriander (Dhaniya)
50g Mint (Pudina)
300g Yoghurt
3 Green Chillies
2 Garlic Cloves
1 tbsp Lemon Juice
1 tsp Salt
1 tbsp Water

Method:

In a food processer add the roughly chopped coriander leaves, mint leaves, green chillies, garlic cloves, lemon juice, salt and water
Blend until the ingredients form a thick paste
To use immediately add 3 tablespoons into the yoghurt and mix to combine
The paste can be frozen by putting the mixture into an ice cube tray and freezing for 2-4 hours
When the cubes are frozen, they can be removed and put into a Ziplock bag to be kept in the freezer for up to 4 weeks
To use the frozen cubes, remove the cubes from the freezer then allow to defrost and come up to room temperature before mixing with the yoghurt
Serve as yogurt sauce dip with homemade appetisers or biryani.

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