Yogurt Chutney
Yogurt Chutney is great paired with dosas and pudas. It is a great and less time-consuming variation from the more commonly used chutneys, such as coconut chutney.
- ¼ cup chana dal
- 1 tsp oil
- ⅛ tsp asafetida (hing)
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 4 whole red chilies (adjust to taste)
- ¼ tsp fenugreek seeds (mathi dana)
- ½ cup yogurt
- ½ tsp salt
- Lemon juice (as needed)
- Dry roast the chana dal on medium heat until the dal has changed color to a light brown. Set the dal aside.
- Heat the oil in a small frying pan on medium heat.
- Stir-fry the red chilies until become a dark color.
- Add asafetida, cumin seeds, mustard seeds, and fenugreek seeds.
- Stir-fry for few seconds until seeds crack.
- Next, grind the chana dal and spices to a powder and blend with the yogurt.
- Add salt and lemon juice if needed.
- Before mixing yogurt, chutney powder can be store for few months in airtight jar.
- Mix the yogurt just before serving.
- Mix the chutney powder with cream cheese and use as sandwich spread.
Refresh Your Meals with Yogurt Chutney
Yogurt Chutney is a creamy and tangy condiment that adds a refreshing touch to any meal. This yogurt chutney recipe combines the coolness of yogurt with aromatic spices and herbs, creating a versatile dip that pairs well with a variety of dishes. Whether used as a dip, a side, or a dressing, this chutney is sure to elevate your culinary experience.
The Essence of Yogurt Chutney
The essence of yogurt chutney lies in its simplicity and the balance of flavors. Yogurt provides a creamy base that is enhanced by the addition of fresh herbs, spices, and sometimes vegetables. This Indian yogurt dip is not only easy to make but also a healthy addition to your diet, offering probiotics and a cooling effect that complements spicy dishes.
Origin and Popularity
Yogurt chutney, also known as "dahi chutney" in Hindi, is a popular condiment in Indian cuisine. It is often served alongside spicy curries, rice dishes, and snacks to balance the heat and add a layer of creaminess. This yogurt-based chutney is a staple in many Indian households, known for its versatility and health benefits.
Why You’ll Love This Recipe
- Creamy and Tangy: The combination of yogurt and spices creates a delightful flavor profile.
- Quick and Easy: Simple ingredients and minimal preparation time.
- Healthy: Rich in probiotics and low in calories.
- Versatile: Can be used as a dip, a side, or a dressing.
Variations of Vegetable Dry Recipes
Exploring Manjula's Kitchen reveals a treasure trove of other delicious vegetable dry recipes that you might enjoy. Here are some related dishes that you might find interesting:
- Aloo Palak: Potatoes cooked with spinach and spices, creating a nutritious and flavorful dish. Recipe:
- Dahi Bhindi: Okra cooked in a tangy yogurt-based sauce with a blend of spices. Recipe:
- Lobia Curry: Black-eyed peas cooked with tomatoes and spices, offering a hearty and delicious curry. Recipe:
- Aloo Baingan: Potatoes and eggplant cooked together with a blend of spices for a simple yet tasty dish. Recipe: manjulaskitchen.com/aloo-baingan/
- Vegetable Pulao: A fragrant rice dish cooked with mixed vegetables and spices, perfect as a main or side dish.
Serving Suggestions
Yogurt chutney can be enjoyed in various ways:
- As a Dip: Perfect for dipping fresh vegetables, crackers, or Indian snacks like samosas and pakoras.
- With Rice Dishes: Serve alongside biryani, pulao, or plain rice for added flavor.
- As a Side: Complements spicy curries and kebabs beautifully.
- As a Dressing: Use as a salad dressing for a creamy and tangy twist.
Tips and Tricks
To perfect your yogurt chutney recipe, consider these helpful tips:
- Use Fresh Yogurt: Fresh yogurt provides the best texture and flavor.
- Adjust Consistency: Add water or milk to adjust the consistency as per your preference.
- Season Well: Balance the spices and herbs to suit your taste.
- Chill Before Serving: Let the chutney chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
FAQs
Can I Use Greek Yogurt for This Recipe?
Yes, Greek yogurt can be used for a thicker and creamier consistency.
How Long Does Yogurt Chutney Last?
Store yogurt chutney in an airtight container in the refrigerator for up to 3 days.
Is Yogurt Chutney Suitable for a Jain Diet?
Yes, this recipe does not contain onion or garlic, making it suitable for a Jain diet.
Can I Add Vegetables to This Chutney?
Yes, you can add finely chopped vegetables like cucumber, carrots, or bell peppers for added texture and nutrition.
What Herbs Can I Use in Yogurt Chutney?
Fresh herbs like cilantro, mint, and dill work well in yogurt chutney.
Comments
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Neet seth
January 14, 2016 at 6:52 pmGood recipes
Apoorva Raghu Nallapeta
September 11, 2012 at 6:46 ami like all ur receipes, so can u send me all the receipes to mail id………
Sneha Dabholkar
July 4, 2012 at 10:43 pmDear Manjulaji,
y’day only i have got your site thru net and I am so happy to see various recipies with tips. It is very easy to cook following your instructions, in simple manner you have given how to cook, i think first time i have seen. I am maharashtrian, but we dont eat onion and garlic. Its very useful for me to try your recipies.
I make punjabi style paneer, mushroom & vegetable. I use tomato puree and khaskhas (i think it is called poppy seeds), ginger, coriander, kaju paste for gravy + red chilli pwd (or sunday masala). You can try this. Thanks Mam.
Sneha
Nilshu Gupte
July 20, 2011 at 2:55 amHi Manjula.
I got the reference to your site today by one of my friend who is on facebook. And i am really glad to see so many dishes… I have one doubt in this receipe of yoghurt chutney, you have asked us to used chana dal, so which chana dal is this ? the yellow colour or the white colur which we use in coconut chutney ? please advise
Thanks
Manjula Jain
July 20, 2011 at 2:40 pmNilshu,
The chana dal ia same used in coconut chutney.
kei
June 23, 2011 at 4:57 pmNamaste
Madam Manjula.
I tried this chatny,very very delicious with dosa.
Thank you .
madan
August 16, 2010 at 7:39 pmThank you Ma’am. You remind me of my mother. How can u make cooking look so easy ??? You just gave me a reason to fight wid my wife…I can tell her cook it’s easy !!
fresh
May 11, 2011 at 6:51 pmYou may also consider cooking yourself if you really think its is that easy!!!
chanchal dinesh verma
July 29, 2010 at 6:50 amnice
Amanda
April 22, 2009 at 6:51 pmAwesome recipes, thanks so much!
Sneha
April 18, 2009 at 4:54 pmManjulaji,
I like your recipes very much…they extremely simple and easy to make!!
I had a question about this yogurt can I use any other dal other than chana dal as I am allergic to chana?
Thank you
Anjali
April 3, 2009 at 9:23 amHi Manjula Maam,
I am a regular visitor of your website.I must admit ,you have inspired me on how to cook simple and delicious food by using an easy step.I have tried parathas and they came out very nice and my husband just loved the way I cooked it.
Thank you very much for sharing the recipes.
Cheers!!
Anjali
madhu
February 14, 2009 at 10:43 pmNamaste Manjulaji
Being a food lover, I discovered your site on youtube. I was very impressed by your simple and easy to follow cooking style. I found you to be the best on Youtube.
Thanks for sharing your delicious recipes free of cost. Thanks also for sharing the tips that is equally important. I have forwarded your site address to a number of people.
I would suggest you to write a book . It will be very helpful for both the new cooks and the ones who are already good cooks.
Please do share with us your recipes for pregnancy for vegetarians like me. It will be great!!
Please thank your husband on my part for the good videography. Very enterprising couple , I must say!!
Keep up the good work, m’am.
Thanks and Best Regards
Vinutha
February 8, 2009 at 3:10 pmHello Manjulaji
I have tried this recipe. it really tastes very yummy.
i religiously follow ur recipes…..
Thanks a lot & keep posting
Vinutha
Bhavini(kiran)
October 22, 2008 at 9:11 amHello Manjula aunty,
I tried this with Dried Roasted Chana Dal…..
In gujarati we call….Daariya Daal…hope u know. with this it required less frying of chana dal.
Your shown recipes ….comes out very yummy!! if u got any published book then kindly do inform me!!
Thanks and see u soon in yournext recipe.
Bhavini