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Cilantro Yogurt Chutney

Cilantro Yogurt Chutney is high on my list of favorite condiments. This recipe first appeared in my book The Lazy Gourmet. It tops Bombay Sandwiches and serves as a flavorful marinade for Pistachio Crusted Roast Leg of Lamb.

Cilantro yogurt chutney in a bowl with a spoonful being lifted out

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What Is Chutney?

Chutneys are sauces or condiments that are served with nearly every meal in India. Most chutney includes both vinegar or another acid (like lime juice) and sugar.

They are generally flavorful mixtures of herbs, spices, chilies, and aromatics like garlic and ginger. Many chutneys also contain fruit like mango, raisins, or tamarind.

Chutney is commonly served with rice dishes like biryani, curries, and meats. It can also be served as a dipping sauce for flatbreads, samosas, pakoras, and other appetizers or snacks.

What Is In Cilantro Yogurt Chutney?

This quick and easy yogurt-based chutney is like a cross between a classic fresh herb chutney and raita. It is full of flavorful ingredients like cilantro, garlic, ginger, chilies, and the spice mixture called garam masala.

Ingredients for cilantro yogurt chutney including cilantro, garam masala, chilies, limes, and garlic

What Is Garam Masala Made Of?

Garam masala is a combination of spices including black pepper, cardamom, cinnamon, cloves, coriander, cumin, nutmeg, and possibly other spices like fennel, star anise, mustard seeds, etc. You’ll find garam masala in the spice section at most supermarkets, in an Indian market, or buy it online.

minced cilantro, ginger, chilies, and garlic being stirred into yogurt in a bowl

How Do You Use Cilantro Yogurt Chutney?

Chutneys are an essential part of Indian cuisine. No Indian meal is complete without one or more chutneys on the table. This one is easy to make and it is versatile, too.

I love to serve this chutney with Instant Pot Chicken Biryani or Chicken 65. Use it as a spread for sandwiches or wraps, salad dressing, dip for vegetables or flatbread, or as a condiment for grilled meats or curries.

Yield: Makes 1 1/4 cups

Cilantro Yogurt Chutney

Cilantro Yogurt Chutney

It would be nearly impossible for us to choose our favorite condiment, but if we had to, this tart, tangy, flavorful sauce would be a top contender. We use it as a spread for our Bombay Sandwiches and as a marinade for Pistachio-Crusted Roast Leg of Lamb.

Prep Time 10 minutes
Total Time 10 minutes


  • 1 medium clove garlic, peeled
  • 1 2-inch piece fresh ginger, peeled and cut into chunks
  • 1–3 small Serrano chiles, stemmed and seeded
  • 1 cup (tightly packed) fresh cilantro (leaves and thin stems)
  • 1 cup plain whole-milk yogurt
  • 2 tablespoons garam masala*
  • Zest and juice of 1 lime


  1. In a food processor or by hand, mince the garlic, ginger, chiles, and cilantro and place in a medium bowl.
  2. Stir in yogurt, garam masala, lime zest, and lime juice and stir to combine well.


• If you can’t find garam masala, you can substitute individual spices: 1½ teaspoons each ground cumin, coriander, and cardamom; 1 teaspoon ground black pepper; ½ teaspoon ground cinnamon; and ¼ teaspoon each ground cloves and nutmeg.

• Garam masala is a spice blend and its exact composition differs from brand to brand. Some mixtures contain salt, while others do not. And even among those that do include salt, the amount of salt varies widely. All of this to say, add the garam masala first and taste before adding any salt—you may need just a little, you may need a lot, and you may need none at all.

Nutrition Information



Serving Size


Amount Per Serving Calories 26Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 3mgSodium 14mgCarbohydrates 4gFiber 1gSugar 2gProtein 1g

Nutrient values are estimates only. Variations may occur due to product availability and manner of food preparation. Nutrition may vary based on methods of preparation, origin, freshness of ingredients, and other factors.


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By on September 5th, 2019

About Robin Donovan

Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 40 cookbooks, including Ramen for Beginners, 5 Ingredient Cooking for Two, Sushi at Home, The Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and other popular publications.

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