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Pudina/Dhania Chutney

Heat Level




Prep Time

10 Minutes

Cook Time

5 Minutes

potato curry
Kashmiri Garam Masala

Much like garam masala, the ingredients in this essential condiment can vary from home to home, often adjusted based on the recipe and what food is served. This recipe balances the heat of green chile with the fresh flavors of green herbs, lemon juice and yogurt. It pairs perfectly with Moji's dishes or works beautifully as a spiced yogurt dip for a crudité. Best of all, it takes just minutes to prepare!


1 bunch cilantro, with stems

1 cup mint leaves, tightly packed

2 small Thai or Indian green chilis or jalapenos

15 high quality walnuts (optional)

½ cup full fat plain yogurt (blend with 3 tbsp of water if using Greek yogurt)

½ tsp salt

1 tsp lemon


Step 1  Rinse the cilantro and mint well.

Step 2  In a small food processor or blender, mix all the ingredients together until smooth.  If the chutney is too dry add a few tablespoons of water, or just enough to get your mixture moving.

Step 3  Adjust salt and lemon to taste. Enjoy immediately or chill up to 24 hours.  To ensure freshness, layer with lemon slices and seal tightly.  Blend in a squeeze of lemon before serving.

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