Equipment
Ingredients
Herbs and Aromatics
- 30 g fresh cilantro, washed, thick bottom stems removed
- 15 g fresh mint, washed, leaves only
- 10 g green chiles, roughly chopped
- 5 g garlic, peeled
- 5 g ginger, peeled and roughly chopped
Base and Seasoning
- 150 g plain whole milk yogurt, cold
- 15 ml lemon juice, freshly squeezed
- 3 g salt, fine
- 2 g chaat masala, ground
- 2 g roasted cumin powder, ground
- 2 g sugar, granulated
Nutrition (per serving)
Method
Wash the cilantro and mint thoroughly. Spread them over a kitchen towel and pat them completely dry. Excess water on the herbs will dilute the final consistency of the chutney.
In a blender, combine the dry cilantro, mint, green chiles, garlic, ginger, lemon juice, salt, chaat masala, roasted cumin powder, sugar, and exactly one tablespoon of the measured yogurt. Blend on high until a smooth, bright green paste forms.
Place the remaining cold yogurt into a mixing bowl. Using a whisk, beat the yogurt vigorously until it is completely smooth and free of any lumps.
Transfer the blended green herb paste into the bowl with the whisked yogurt. Fold the mixtures together gently until fully incorporated and uniformly pale green.
Cover the mixing bowl tightly and chill in the refrigerator for at least 30 minutes before serving. This resting period allows the raw garlic pungency to mellow and the spice flavors to permeate the dairy.
Chef's Notes
- To achieve the most vibrant green color, add a small ice cube to the blender when pureeing the herbs. The cold temperature prevents the blender friction from cooking and dulling the chlorophyll.
- Do not skip the lemon juice. Beyond flavor, the ascorbic acid acts as an antioxidant that prevents the cut herbs from turning brown and muddy looking as they sit.
- The heat of green chiles varies wildly between batches and seasons. Start with a smaller amount when blending, taste the base paste, and blend in more if you require a sharper kick.
- For an ultra-luxurious, restaurant-style texture, use 'hung curd' instead of standard yogurt. Place regular yogurt in a muslin cloth and hang it for 2 hours to drain the whey before proceeding with the recipe.
Storage
Refrigerator: 3 days — Store in an airtight glass container to prevent oxidation and flavor transfer.
