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Mint Yoghurt Chutney

Mint Yoghurt Chutney



  • TIME:

    20 minutes


  • 80g bunch fresh mint
  • 300g Greek yoghurt
  • 1 small onion, chopped
  • 5 chopped green finger chillies
  • 1½ freshly squeezed limes
  • 1 tsp caster sugar
  • 25g fresh chopped coriander
  • 1½ tsp salt or to taste


  • 1 tsp roasted cumin seeds
  • ¾ anchoor powder


  • Pick the leaves from the fresh mint bunch and soak in water with the fresh coriander for 10 minutes
  • Drain the mint and coriander and pat dry with a paper towel
  • In a blender, combine the mint, coriander, chillies, roasted cumin seeds, amchoor and the lime juice until the ingredientsbecome a paste. Leave to one side
  • In a separate bowl, mix together the yoghurt, salt and sugar
  • Add the mint paste to the yoghurt mixture and whisk for one minute until the ingredients are thoroughly combined
  • Enjoy the chutney.
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Beyond Brilliant

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