shake · chutney
★ STARRED KITCHENPrep 5 minMint-Coriander Yoghurt Chutney
Independent adaptation of a publicly published Atul Kochhar recipe. Not affiliated with, sponsored by, or endorsed by Atul Kochhar.
Atul Kochhar's Mint-Coriander Yoghurt Chutney, from the published recipe.
Ratio
Ingredients
- Mint — 30 g fresh mint leaves
- Cilantro — 15 g fresh coriander leaves
- Lemon Juice — 1 tbsp lemon juice (15 ml)
- Green Chile — ½ green chilli (deseeded) (5 g)
- Red Onion — ½ red onion, chopped (40 g)
- Ginger — ½ tbsp chopped fresh ginger (5 g)
- Olive Oil — ½ tbsp olive oil (7.5 ml)
- Chaat Masala — ½ tsp chaat masala (1.5 g)
- Chile Powder — pinch red chilli powder (0.3 g)
- Greek Yogurt — 2½ tbsp Greek-style yogurt (37.5 ml)
- Salt — ¼ tsp salt (1.5 g)
Method
- Pour to the lines in order (bottom → top): Lemon Juice, Olive Oil, Greek Yogurt.
- Add finishing notes: Mint, Cilantro, Green Chile, Red Onion, Ginger, Chaat Masala.
- Cap the jar and shake until emulsified.
Provenance
Atul Kochhar — published sauce recipes in the PantryFlex catalog. Michelin 1* (Tamarind / Benares, historical).
Originally published as Mint–Coriander Yoghurt Chutney.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Atul Kochhar / delicious magazine (published as “Mint–Coriander Yoghurt Chutney”). Full citation lives in Provenance.