Yogurt Mint Chutney or Pudina Raita
Call it a Chutney or a Raita, this 5-Minute Yogurt Mint Chutney or Pudina Raita is zest, spicy, and easy to make. Pairs beautifully with your pulao, biryanis, and barbecue alike.
Servings 1.5 cup
Equipment
- 1 mini blender
Ingredients
- 10 g mint leaves (about ⅔ a bunch)
- 5 g cilantro (bottom of the stalks torn off)
- 3 green chilies
- 1 cup yogurt
- ¾ tsp salt
- 1 tsp cumin powder roasted is lovely if you have it!
- 1 clove garlic (¼ tsp paste)
Instructions
- Put all the ingredients in the blender but ONLY 3 tbsp of the yogurt. Puree till smooth.
- I tend to use it in two batches, but for one big batch whisk the remainder of the 1 cup yoghurt into the chutney base.
- Thin it out - I like ¼ cup water for a thicker raita, and adjust salt. The more you thin it out the more salt you may need!
Notes
- spice levels will vary which is why it's also nice to be able to adjust the chutney to taste with dahi. I like a big hit of flavour in mine but if you are not a bring on the chilies person then feel free to drop the green chilies to 2.
- you can make the base ahead and keep it in the fridge, but it is best used within 4 days.
