A yoghurt chutney recipe that is perfect 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 an Indian buffet to be a guaranteed success story for your guests.
You can freeze this into ice cube trays and then pack it into Ziplock bags. When you are ready to use it, you can simply bring it to room temperature. For 300g of yoghurt, I use about 3 tablespoons of the mixture. You can adjust as you prefer. Add more yoghurt or less depending on how spicy you want it.
I very rarely freeze this recipe, just because that’s how easy it is to make. I mean all you need to do is add all the ingredients into the blender and add some yoghurt. The biggest pain is washing my blender!
One thing that it is good to keep in mind with coriander is that most of the flavour comes from the stalks. Don’t be tempted to only use the leaves as this will result in a less than ideal yoghurt chutney.
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Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.