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Dip

Mint-Coriander Yogurt Dip

Hung curd blitzed with mint, coriander and green chilli — the classic green raita, thick enough for scooping.

A cooler, gentler cousin of green chutney: hung curd gives it body, mint and coriander give it freshness, and a small green chilli keeps it honest. It pairs with anything hot off a tawa — chillas, omelettes, wraps, paneer.

By The Chef Kitchen · · · Version 1.2

Prep
10 min
Cook
0 min
Total
10 min
Servings
4
Cost / serving
₹12
Small bowl of pale green mint and coriander yogurt dip with a mint leaf

Estimated nutrition per serving

How we calculate →

Covers one serving of this side on its own, every listed ingredient included. Based on full-fat hung curd.

Calories
47kcal
Protein
3.5g
Carbs
2.5g
Fat
2.5g
Fibre
0.5g
Added sugar
0g

Ingredients (4 servings)

  • 200 gHung curd — full-fat dahi drained 4–6 hours

    Swap: Use plain skyr in the same quantity; it roughly doubles the protein.

  • 25 gMint leaves — about a packed cup
  • 3 tbspCoriander leaves — chopped
  • 1 pieceGreen chilli
  • 1 tspLemon juice
  • ¼ tspCumin seeds — dry-roasted and crushed
  • to tasteSalt — to taste

Method

  1. Blitz the mint, coriander, green chilli and lemon juice with a spoon of the hung curd to a smooth paste.

  2. Whisk the paste into the remaining hung curd with the roasted cumin and salt.

  3. Chill for 10 minutes before serving if you can — the flavour rounds out.

Storage

Refrigerate covered for up to 2 days. The herbs dull after that; a squeeze of fresh lemon revives it.

Best paired with

Folded masala omelette with tomato, onion and coriander on a beige plate
Recipe

Masala Omelette

The everyday Indian omelette with onion, tomato, green chilli and coriander — the ten-minute baseline for when the kitchen holds nothing more than eggs.

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