Chutney Lassi Recipe - Green chutney blended with yogurt makes this lassi extra special.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Yogurt,

Cuisine : Punjabi

Course : Beverages

Chutney Lassi

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Chutney Lassi Recipe - How to make Chutney Lassi


Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Medium


  • Yogurt 2 1/2 cups

  • Fresh coriander leaves 1/4 bunch

  • Fresh mint leaves chopped12-15

  • Ginger chopped1/2 inch piece

  • Green chilli chopped1

  • Raw mango seeded and sliced1/2 small

  • Salt to taste

  • Black salt (kala namak) to taste

  • Roasted cumin powder 1 teaspoon

  • Ice cubes as required


Step 1

Put mint leaves, coriander leaves, ginger, green chillies, raw mango, salt, black salt and roasted cumin powder in a mixer.

Step 2

Add little water (you can use yogurt water) and grind to a fine paste. Add yogurt, one cup water and ice cubes and blend again.

Step 3

Pour into glasses and serve chilled.