This bright and cooling herbal chutney is used as a refreshing accompaniment to rich fried snacks in India, Pakistan, and elsewhere in South Asia. If you prefer a bit more heat, feel free to double up on the chile; for a milder flavor, omit it entirely. The proportions in this mint chutney recipe work best with a looser, non-strained yogurt. If you are using the strained Greek-style, you may thin the sauce with a bit more water.
This recipe ran alongside Margo True’s 2005 article, "Super Snack."
- 3½ cup tightly packed cilantro leaves, finely chopped
- 1 cup tightly packed mint leaves, finely chopped
- 3 Tbsp. fresh lemon juice
- 1 small hot green Indian chile, stemmed
- ¾ cup plain full-fat yogurt
- Kosher salt