This is a fresh, tangy, and spicy chutney that pairs well with things like dokhra, dosa, idli, or khaman. It’s a simple chutney made with yogurt, cilantro, and green chilies. It is heavy on the green chili to balance out the yogurt flavor, which combats the heat. And then a little bit of granulated garlic.
Yogurt Cilantro Chutney is a very versatile chutney. You can use it anywhere you would use green chutney. The addition of yogurt gives it a pleasant creaminess and some cooling. It is a great chutney to have on hand to serve with bhajiya or pakora and steamed bread like dhokra and idli. It also goes great with tandoori chicken bites if you want to use it as a dip or to make a wrap out of it later. It even does well as a salad dressing.
Traditionally, you would use fresh garlic cloves where I have used granulated garlic. Use a couple of raw cloves if you’d like. I’ve come to prefer making it with granulated garlic, which is gentler on the stomach and happens to be more convenient.
You can make it thicker or thinner to your liking. I always try to make it as thick as possible by adding only as much water as it takes for the blender to do its job. If you like a thinner chutney, just add a little more water.
If you want it as more of a spread, make it thicker by adding less water. If it becomes too thin, you can adjust by adding more cilantro and chilies. You can also thicken chutney by adding a bit of almond or peanut (grinding them up in the blender or adding powder).
- Spice level – take the seeds and rib of the chili out to cut the spice
- Vegan yogurt / Cashew yogurt
- Use ginger instead of garlic
- Use any kind of green chili you like: serrano, jalapeno or Thai chili are common favorites for this
Chutneys like this freeze very well. I usually make it as I need it, but my parents always have lots of frozen chutney in their freezer. Defrost it by putting it in a bowl of warm water, or leave it in the refrigerator overnight. It will stay fresh in the refrigerator for 4-5 days.
Cilantro Yogurt Chutney
- 1 cup cilantro leaves and stems packed
- ¼ cup greek yogurt
- 2 green chilies (use 1 for less heat)
- ½ tsp salt
- ⅛ tsp granulated garlic
- ½ tsp toasted cumin seeds
- Water as little as possible to blend
- Combine all ingredients in a blender.
- Blend until smooth. Add water as needed to blend.