Dahi Chutney (Yogurt Mint Dip, Dahi Ki Chutney, Curd Pudina Dhaniya Chatni) is a spicy green Indian condiment that goes very well with any snack or appetizer. It is easy to make and tastes delicious. Here is how to make it (vegetarian).
Here are some more chutney recipes that you may like – Green Chutney, Raw Mango Chutney, Amla Chutney, and Guava Chutney.
Jump to:
About Dahi Chutney
Dahi Chutney (Yogurt Mint Dip, Dahi Ki Chutney, Curd Pudina Dhaniya Chatni) is a popular Indian condiment served with snacks and appetizers.
Whichever Indian restaurant you go to, this dahi ki chutney is served with tandoori, fried or grilled recipes like tandoori chicken, paneer tikka, onion pakora, samosa, etc.
Dahi Chutney is spicy and tangy in taste and creamy in texture. The light yet bright green color makes it very irresistible.
Just like cilantro mint chutney, this curd pudina dhaniya chutney also comes together in under 5 minutes using simple ingredients.
You can easily double or triple the recipe. You can also make it vegan and gluten-free by changing a few ingredients. I have mentioned them in the post below.
Ingredients
To make curd chutney, you will need a few simple ingredients such as – cilantro (fresh coriander leaves), fresh mint leaves, thick plain yogurt (dahi, curd), green chillies, fresh ginger, garlic cloves, salt, cumin powder, chaat masala, and freshly squeezed lime juice.
You can keep the stems of cilantro as they are very flavorful but make sure to discard the thick stems of mint. They can turn the chutney bitter.
Use thick yogurt (curd, dahi) or Greek yogurt to make the dahi chutney recipe. If the yogurt is thin, the chutney will turn out watery.
If your yogurt is not thick, transfer it to a fine-mesh strainer and keep the strainer over a bowl. Now refrigerate it for 2-3 hours. All the extra water will drip down into the bowl and you will get thick yogurt.
Lime juice can be replaced with lemon juice.
You can adjust the green chilies as per your taste.
I like to make cumin powder at home but feel free to buy a bottle.
You can also add curry leaves and grated fresh coconut to make a variation of this chutney.
How To Make Dahi Chutney
Add
- 1 cup cilantro (packed, rinsed)
- ½ cup mint leaves (packed, rinsed)
- 2-3 green chilies (stalks removed, rinsed)
- 1-inch piece of ginger (peeled and chopped)
- 2 cloves of garlic (peeled)
- ½ cup thick yogurt
- ½ teaspoon cumin powder
- ½ teaspoon salt
- ½ teaspoon chaat masala powder
- 1 tablespoon freshly squeezed lime juice
to the jar of a blender.
Blend until smooth.
Scrape the sides of the jar a few times while blending.
Check for salt and add more if needed. Serve!
Frequently Asked Questions
Replace dairy yogurt with vegan yogurt like coconut yogurt, soy yogurt, etc to make it vegan.
Chaat masala sometimes has asafetida (hing) added to it. You can replace it with dry mango powder (amchoor) to make the curd mint chutney gluten-free.
There are a few ways to clean your cilantro and mint and remove any dirt that may be lurking on the leaves.
One way is to fill a large bowl with cold water and add your leaves. Swish the leaves around in the water and then let them sit for a few minutes. The dirt will settle to the bottom of the bowl. Now gently lift the greens. Repeat this process until the water runs clear.
Another way to clean cilantro and mint leaves is to rinse them under running water. Make sure to rinse all of the nooks and crannies of the leaves so that any dirt is removed. You can also soak the leaves in a bowl of water for a few minutes before rinsing.
Serving Suggestions
Coriander Mint Chutney with Curd tastes delicious with most Indian snacks and starters, and as this chutney is light in nature it complements spicy, deep-fried starters very well.
I often serve it along with tandoori, grilled, or tikka delicacies, as this chutney tastes the best with them. Try it with my Tandoori Chicken, Aloo Pakora, Veg Cutlet, etc.
You can even serve it as a side dish with your everyday meals or along with papads, crackers, or fryums.
Dahi ki chatni also tastes delicious with Biryanis and Stuffed Parathas like Aloo Paratha, Gobi Paratha, Mooli Paratha, or can be used in your chaats such as Dahi Bhalla, Dahi Puri, etc.
Storage Suggestions
Dahi ki Chutney will last in the fridge for about 2-3 days when stored in an airtight container. Give it a mix properly and let it come to room temperature before serving.
You Might Also Like
Recipe Card
Dahi Chutney Recipe (Yogurt Mint Dip)
Ingredients
- 1 cup cilantro (fresh coriander leaves) (packed, rinsed)
- ½ cup fresh mint leaves (packed, rinsed)
- 2-3 green chilies (stalks removed, rinsed)
- 1 inch piece of ginger (peeled and chopped)
- 1-2 cloves garlic (peeled)
- ½ cup thick yogurt (dahi, curd) (or Greek yogurt)
- ½ teaspoon cumin powder
- ½ teaspoon salt (or to taste)
- ½ teaspoon chaat masala powder
- 1 tablespoon freshly squeezed lime juice
Instructions
- Add all the ingredients to the jar of a blender.
- Blend until smooth.
- Scrape the sides of the jar a few times while blending.
- Check for salt and add more if needed. Serve!
Aarti
Loved it. Just amazing