Call it a Chutney or a Raita, this 5-Minute Yogurt Mint Chutney or Pudina Raita is zesty, spicy, and easy to make. Pairs beautifully with your pulao, biryanis, and barbecue alike.
This isn't something I grew up making. I grew up devouring it, but learnt how to make it later in life from my sister in law whose a phenomenal cook because every time she makes it I basically drink it.
Does mine taste exactly like hers? Absolutely not.
Is it still damn good? Absolutely yes.
What does this Pudina Raita taste like?
This Yogurt Mint Chutney or Mint Raita is an improved take on the subdued version often served at restaurants in the tiniest container possible. (What is up with that anyway?)
It is fresh tasting because of the mint and yoghurt, tangy from that hit of garlic, with a clean bright assertive spice from the chilies, and a smoky undertone from the cumin powder. A little cilantro tempers the one note brightness of mint.
Is this a chutney or a raita?
People get very riled up about this, but to me it's a po-tay-to pa-tah-to thing. As in it's semantics. I will say when I eat it with barbecue it feels like a chutney and when I copiously drown my rice in it then it feels like a raita!
Ingredients in Pudina ka Raita (Mint Raita)
- Green Chilies
- Cumin Powder
FAQ: Can you omit the cilantro? Yes. It will give you a sharper brighter taste, still delicious. What about the garlic? Yes, but that tanginess is so good here, try it at least once!
How to make this Green Raita/ Chutney
My technique for this raita is inspired by the one I use in my Chicken Paratha rolls. I personally like a thicker consistency in my chutneys and raita. It feels more satisfying than the runnier version, so I make a base chutney in a blender, and then adjust with yoghurt and water.
TIP: Before you start you can make quick work of separating your mint leaves from the hardier part of the stalks by running the stalks through a colander.
Take your chutney ingredients and 2-3 tbsp of the yoghurt and puree them in a mini blender.
When you are ready to eat your raita then you can mix the remainder of the 1 cup of dahi into the chutney base. Whisk well and then thin out to desired consistency and adjust salt.
Garnish with additional mint leaves and a sprinkle of cumin powder.
What do I eat this Yogurt Mint Raita with?
There is something about this zesty spicy concoction that I also truly adore with the mellow heartiness of a Chicken Pulao, Chana Pulao, Tehri, or even a Yakhni Pulao. It also is incredibly good with the aromatic White Chicken Biryani.
Yes, this raita is my "I put this on everything". I also apparently shoot pictures doing it.
As a quick note, many of the above recipes contain a variation on a green raita in the blog post itself. Many of you have made those iterations and can absolutely stick to them, but I would recommend giving this one a go at least once!
Made this recipe? Please review it below!
Yogurt Mint Chutney or Pudina Raita
- 1 mini blender
- 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)
- 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!
- 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.