Simple, practical, and full of everyday flavour, Tandoori Mint Yogurt Chutney is a vegetarian Indian side dish made with coriander leaves, mint leaves, and ginger in about 10 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: Not specified
  • Total time: 10 minutes
  • Yield: 4
  • Category: Side Dish
  • Cuisine: Indian

Ingredients

  • 1 cup coriander leaves ((tightly packed))
  • 1/2 cup mint leaves ((tightly packed))
  • 1/2 inch ginger
  • 2 green chilies ((adjust according to your taste))
  • 1 teaspoon lemon juice
  • 1/4 teaspoon cumin powder
  • 1/2 teaspoon chaat masala
  • salt (to taste)
  • 2-3 tablespoons water ((for grinding or add as required))
  • 1-2 ice cubes
  • 1/2 cup curd (yogurt)

Method

  1. Firstly wash the coriander and mint leaves 2-3 times under water until it's clean.
  2. In a blender jar, add coriander leaves, mint leaves, green chilies, ginger, roasted jeera powder, chaat masala, lemon juice, salt, and ice cubes.
  3. Blend with 2-3 tablespoons of cold water (or as needed) until you get a thick, smooth paste.
  4. Take yogurt in a bowl and whisk until smooth and creamy.
  5. Then add the blended chutney to the yogurt. Mix well.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.