How to make Chutney Raita -

Fresh mint and coriander chutney mixed with yogurt.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Thick Yogurt (गाढ़ी दही), Fresh Mint Leaves (ताज़े पुदीने के पत्ते )

Cuisine : Indian

Course : Raitas

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

For more recipes related to Chutney Raita checkout Tricolour Raita, Burani. You can also find more Raitas recipes like Kakdi Nu Raitu Vendaikkai Pachadi Radish Leaves Raita Burani Espanaaj

Chutney Raita

Chutney Raita Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Chutney Raita Recipe

  • Thick Yogurt thick 2 cups

  • Fresh Mint Leaves 1 teaspoon

  • Fresh coriander leaves 1 cup

  • Green chillies broken 4-5

  • Dried pomegranate seeds (anardana) 2 tablespoons

  • Red chilli powder 1/2 teaspoon

  • Black salt (kala namak) 1/4 teaspoon

  • Roasted cumin powder 1/2 teaspoon

  • Oil 1 tablespoon

  • Sesame seeds (black) 1 teaspoon

  • Sesame seeds (til) 1 teaspoon


Step 1

For the chutney grind together mint leaves, coriander leaves, green chillies and anardana with a little Bisleri water to a fine paste.

Step 2

Mix together yogurt, red chilli powder, black salt, roasted cumin powder and Tata Salt Lite in a bowl. Add the chutney and mix well.

Step 3

Heat 1 tbsp oil in a small non stick pan. Add black sesame seeds and white sesame seeds and sauté till they splutter.

Step 4

Add the tempering to the yogurt mixture and mix well.Transfer into a serving bowl and serve with biryani.

Mostly accompanied With

Vegetable Biryani

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.