Sunday, 30 September 2012

Green Yoghurt Chutney

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

This green yoghurt chutney is like ketchup in our house.

It's a fresh and creamy yogurt sauce which is ideal as an accompaniment to many dishes. It is especially good with spring rolls and pakoras.

A Simple List of Ingredients:

1. Green Chillies

2. Fresh Mint Leaves 
3. Fresh Coriander
4. Plain Yoghurt
5. Salt
6. Crushed Garlic 

Bismillah, let's begin!

The first ingredient is roughly chopped fresh Green Chilli. I used one for this recipe but by all means, you can use more, according to your own taste and how much spice you can take!
Put the sliced chilli into a mixing bowl.

The next ingredient is a handful Fresh Mint Leaves. Add them to the mixing bowl. If you don't have them, you can use the mint sauce which is available in jars.

The next ingredient is a handful Fresh Coriander. Make sure you leave the stalks on. Add this to the mint and chilli.

To the bowl, add 5 tablespoons Natural Yoghurt and 1 teaspoon Crushed Garlic (garlic is optional).

For this recipe, I used a hand blender. If you don't have this, you can use a normal blender.

Blend the yoghurt and the greens until a smooth liquid is formed.

And this is what you get!

Add 1 pot (500g) Plain Yogurt and Salt, to taste. Stir by hand to combine.

And serve!

Full Written Recipe:

Green Yoghurt Chutney


·      1 Green Chilli, roughly chopped
·      Handful of Fresh Mint Leaves
·      Handful of Fresh Coriander
·      1 carton and 5 tablespoons of Plain Yoghurt
·      1 Garlic Clove, peeled and crushed (optional)
·      Salt, to taste


1.  Into a mixing bowl, place the green chilli, mint, coriander, garlic clove and 5 tablespoons of plain yoghurt.

2.  Blend with a hand blender until smooth.

3.  Add the whole carton of plain yoghurt and salt.

4.  Mix well, and serve!

You May Also Like:

Tamarind (Imli) Chutney

Red Sauce

Chicken Sindhi Biryani with Garlic Salad Raita

Keep me in your duas, please,


Spice Enthusiast


  1. Salaam,
    Quick question, what brand/type of yoghurt did you use?

    1. Wasalaam .. I always use plain natural yoghurt but you could use Greek yoghurt if you wanted 😊

  2. salam sister thank u too much ur reciepes too much helpful

  3. I love this blog, i made butter chicken n the pineapple cheese cake

    Btw, ... Er... How do you parboil rice?

    1. Thanks so much! To parboil rice, bring a pan of water to boil. Add the rice and bring to boil again. Simmer on low for 2 minutes and then drain. The rice grains should be a little hard. They will be cooked in the final steam/simmer at the end. Usually in a biryani or pulao.

  4. Hi! I thought it's about time I commented, considering I've made your recipe several times! Each time it's turned out delicious with rave reviews from the rest of the family 😊 thank you for sharing!

    1. Hi Judith! Thank you for taking the time to leave this comment. I'm really glad you and your family enjoy this chutney - it's my absolute favourite! :)

  5. My colleague just brought this sauce in along with some lovely chicken with salad..will try your recipe and get back - thank you Lionel


  6. Assalam alaykum jazak Allahu Khieran for sharing my 8 year old daughter made this today to go with the samosas and found it really easy to follow love taste mashaAllah x

    1. Wa alaikumus salaam! So glad you both enjoyed the chutney.

  7. AsSalaamu Alaikum. Allaahumma Baarik.
    My goto website for recipes. Amazing. How long can you keep the sauce in the fridge for?

  8. I made a batch of this last night, to go with "My Mum's Oven Samosas".
    The only thing I did differently was to add a small piece of ginger that needed to be used up.
    The samosas are the best I've ever tasted, and the chutney delightful.
    Thank you!


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