Mint and yoghurt chutney (Fodina anna dahi nu chatni) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 219) by Meera Sodha

  • lemons
  • Greek yoghurt
  • Show all ingredients...
  • Serves : 80-100g

  • EYB Comments

    Can substitute the book's "Home-made yoghurt (Ghar nu dahi)" for Greek yoghurt.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pastry-encased cinnamon-spiced pea (Pea kachori); Oven-roasted chicken tikka (Murgh na tikka); Spiced potato tikki (Aloo tikki); Garlic chicken chaat (Lasan anna murghi nu chaat); Roasted tamarind chicken with honey and red chilli (Ambli anna mudh wari murghi); Lamb kebabs with cumin and coriander (Boti kebab); Lamb raan; Toasted poppadoms; Chapatti crisps

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Home-made yoghurt (Ghar nu dahi)" for Greek yoghurt.

  • bernalgirl on March 19, 2025

    My Serrano chile added nice heat, and I reduced the sugar by half and really liked this, although it’s such a small amount that I’m likely to make it in the mini food processor.

  • Meags on June 13, 2024

    This was great! Eric said it tasted like the one from Curry Corner. Not very spicy, so I'd only seed half of the pepper next time

  • Logan92995 on May 01, 2023

    Not bad but a little sweeter than I'd prefer!

  • hirsheys on March 28, 2022

    Made this light on the chili (cooking for a toddler) and a bit light on the mint (Steff doesn't like it), so it came out looser than I think it was supposed to. Still, we all really liked it (Steff included) and thought it tasted great with the chicken tikka. And Maya really enjoyed eating the mint leaves while she helped me make it.

  • FJT on April 12, 2017

    Quick and easy to make and very tasty. Went well with the roasted tamarind chicken recipe from the same book, but would work with so many other things too.

  • clcorbi on February 06, 2017

    I cheated and made this with cilantro rather than mint, and thoroughly enjoyed it (although I will try it with mint in the future). My chili was extremely spicy, though, although luckily the spiciness mellowed the longer the chutney sat.

  • TrishaCP on May 31, 2016

    Delicious, though my green chile (jalapeño) was hotter than anticipated, which took away some of the mint flavor.

  • clkandel on January 04, 2016

    Although the recipe says this can be eaten right away, the flavor improves and blends if made in advance.

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