Indian Mint Chutney Yogurt Dressing

Name: Indian Mint Chutney Yogurt Dressing
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 1 cup, packed (30 g) fresh mint leaves, stems removed, washed and dried; 1 cup, packed (30 g) fresh cilantro, tender leaves and stems, washed and dried, roughly chopped; ¾ cup (185 g) plain whole-milk yogurt, cold, unsweetened, stirred smooth; 1 medium (10 g) green chili (serrano or Indian green chili), stem removed, roughly chopped (seeded for milder heat); 2 tablespoons (30 ml) fresh lemon juice, freshly squeezed, seeds removed; 1 small clove (3 g) garlic, peeled; 1 teaspoon (5 g) fresh ginger, peeled and roughly chopped; ¼ teaspoon (0.6 g) ground cumin; ½ teaspoon (2 g) granulated sugar; ½ teaspoon (3 g) fine salt, plus more to taste; 2 tablespoons (30 ml) cold water, plus more as needed to thin; ¼ teaspoon (0.8 g) chaat masala (optional)

From the MyKitchenBank Kitchen

A bright, creamy blender dressing inspired by Indian hari chutney, made with fresh mint, cilantro, green chili, and tangy yogurt. Drizzle it over salads, grain bowls, grilled vegetables, or kebabs, or use it as a dip.

Prep: 10 min
Cook: —
Wait: 20 min
Total: 30 min
Makes: About 1 cup (240 ml), eight 2-tablespoon servings

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Ingredients

8 servings

1 cup, packed (30 g) fresh mint leaves, stems removed, washed and dried
1 cup, packed (30 g) fresh cilantro, tender leaves and stems, washed and dried, roughly chopped
¾ cup (185 g) plain whole-milk yogurt, cold, unsweetened, stirred smooth
1 medium (10 g) green chili (serrano or Indian green chili), stem removed, roughly chopped (seeded for milder heat)
2 tablespoons (30 ml) fresh lemon juice, freshly squeezed, seeds removed
1 small clove (3 g) garlic, peeled
1 teaspoon (5 g) fresh ginger, peeled and roughly chopped
¼ teaspoon (0.6 g) ground cumin
½ teaspoon (2 g) granulated sugar
½ teaspoon (3 g) fine salt, plus more to taste
2 tablespoons (30 ml) cold water, plus more as needed to thin
¼ teaspoon (0.8 g) chaat masala (optional)

Equipment (4)

Blender or small food processor (a personal-size blender works well)
Rubber spatula
Measuring cups and spoons
Airtight jar or container, at least 1½-cup (360 ml) capacity

Steps

Before you start

Wash the mint and cilantro and dry them well in a salad spinner or with towels. Extra water thins the dressing.
Use plain, unsweetened whole-milk or 2% yogurt for the creamiest result. Greek yogurt works but needs more water.
Green chilies vary a lot in heat. Start with one and add more at the end.
Plan on 20 minutes of chilling so the flavors meld.

1
Prep the herbs
- Pick the mint leaves from their stems and discard the stems.
- Roughly chop the cilantro, including the tender stems.
- Pat both herbs very dry.
- Pack each into a measuring cup to get 1 cup (30 g) each.
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Ready when: Herbs are dry to the touch with no pooled water.
Tip: Wet herbs make the dressing watery and dull the flavor.
2
Prep the aromatics
- Cut the stem off the green chili and roughly chop it.
- Remove the seeds and white ribs for milder heat.
- Peel the garlic clove and the ginger and chop the ginger roughly.
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Tip: Wash your hands well after handling chilies and avoid touching your eyes.
3
Load the blender
- Add the yogurt, lemon juice, and water to the blender first, then add the garlic, ginger, chili, cumin, sugar, and salt.
- Add the mint and cilantro on top.
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Tip: Putting the liquids in first helps the blades catch the herbs.
4
Blend until smooth
- Blend on high for 30 to 45 seconds.
- Stop and scrape down the sides with a spatula halfway through.
- Blend again until the dressing is completely smooth, uniformly pale green, and pourable.
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Ready when: No visible leaf flecks or chili pieces, and the dressing flows off a spoon in a thick ribbon.
Tip: Do not blend longer than about a minute, as the friction can warm the yogurt and dull the green color.
5
Adjust and season
- Taste.
- Add 1 to 2 tablespoons more water if you want a thinner, pourable dressing, a pinch more salt if it tastes flat, or a little more lemon juice if you want it tangier.
- If you like, blend in the chaat masala for a savory, tangy note.
- Pulse for 5 seconds to combine.
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Ready when: Bright, tangy, herbaceous, with gentle heat that builds after a moment.
Tip: Heat intensifies as it sits, so go easy on adding more chili now.
6
Chill to meld
- Pour the dressing into an airtight jar or container.
- Cover and refrigerate for at least 20 minutes to let the flavors blend and the dressing thicken slightly.
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Ready when: Cold and slightly thicker; flavors taste rounder.
Tip: Stir or shake well before serving, since a little separation is normal.

Good to know

Tips

Use the tender cilantro stems. They carry lots of flavor and blend smoothly.
For a thicker dip, reduce the water to 1 tablespoon or omit it entirely.
Add a handful of ice or ice-cold water if your blender runs hot, to protect the green color.
Pair it with grilled chicken, samosas, kebabs, roasted potatoes, or a chopped cucumber and tomato salad.

Make ahead

"Make up to 2 days ahead and refrigerate in an airtight container. The color is brightest in the first 24 hours. Stir or shake before using."

Storage & reheating

"Refrigerator: airtight container for up to 3 days (the color darkens a bit after day 1). Freezer: not recommended, because the yogurt separates when thawed. Serve cold straight from the fridge after a quick stir."

Substitutions

plain whole-milk yogurt → Thick Greek yogurt plus 2 to 3 extra tablespoons water. Gives a tangier, thicker dressing; add the water to keep it pourable.
green chili (serrano or Indian green chili) → ½ jalapeño, seeded. Milder heat with a slightly grassier flavor.
fresh lemon juice → Fresh lime juice. Use the same amount for a slightly more floral tang.
plain whole-milk yogurt → Unsweetened plain coconut or cashew yogurt. Makes the dressing dairy-free; check for a tart, unsweetened variety.