Dahiwali Pudina Chutney or the Indian Mint Yogurt Dip is one of those ubiquitous restaurant dishes that I rarely make at home (don’t ask me why). However, in recent times, I have started making it often because it goes well with so many dishes.
Regular readers of this blog will know that I love dips, relishes and and chutneys more that the dishes they are accompaniments for. 🙂 So I love to try a variety of dips so that I can enjoy variety.
Dahiwali Pudina Chutney or Mint Yogurt Dip is a great accompaniment for all kinds of kebabs and dry tandoori starters. This is a very easy dip to make and it can elevate starters to a new level. You can also make this chutney in advance and store it for quite a while, if you refrigerate it.
If you make this Mint Yogurt Dip with hung curd, you can even use it as a sandwich spread.
If you like mint, do try my recipes for:
- Tzatziki: Greek Yogurt and Cucumber Dip
- Indian Ginger Mint Tea (With Milk) | Pudina Adrak Chai
- Pudina Pachadi or Mint Chutney for Rice – Andhra Style
- Pudina Pulao (Minty Rice with Loads of Vegetables)
If you want ideas for kebabs and tikkis to serve with this chutney, do consider:
- Hara Bhara Kebab
- Vegetarian Galouti Kebab with Soya and Rajma
- Kale Chane ke Kebab
- Dahi Ke Kebab | Yogurt Kebab | Dahiwale Kebab
I had first posted this recipe in 2014 and have updated it today with a recipe card.
Recipe for Dahiwali Pudina Chutney or Mint Yogurt Dip
Dahiwali Pudina Chutney | Indian Mint Yogurt Dip
- 1 Cup Fresh Mint Leaves
- 1/2 Cup Fresh Coriander Leaves
- 2 or 3 Green Chillies
- 3/4 Cup Dahi or Yogurt
- Salt to Taste
- Grind together the mint, coriander, and green chillies with a little water into a smooth paste.
- Beat the dahi till it is smooth.
- Add the mint-coriander paste and salt to the dahi. Tip: Also add some Kala Namak (Black Salt) if you want to add a twist to this chutney.
- Mix well.
- Serve with kebabs, tikkis and parathas.
- Store in the fridge.