This delicious Indian Green Chutney goes with so many things! From all kinds of Indian food, pita chips, to even chicken nuggets! Whip some up and enjoy an extra burst of flavor with your next snack or appetizer.
What Makes This Green Chutney So Good?
There are so many things that will make you fall in love with this mint chutney . Here are a few of my favorites:
- Fast. Ready in under 30 minutes . Way under. We’re talking 5 minutes start to finish.
- Easy. Soak the coconut. Throw all of the ingredients in a blender , and process.
- No-Cook . One less thing to cook while you’re preparing your favorite dish to pair it with.
- Vegan. Perfectly Vegan and Vegetarian friendly.
What Is The Green Chutney At Indian Restaurants?
Anyone that is new to Indian cuisine is always asking what the delicious dipping sauce is that they get with their samosas.
Well, it’s Green Chutney . This recipe will have you thinking you’re back in your favorite Indian restaurant with the first bite.
What Do I Eat This Mint Chutney Recipe With?
- Samosas - makes a great samosa sauce .
- Pakoras - dip in this cilantro chutney .
- Chicken Nuggets - who says it’s only samosa chutney ?
- Pita Chips - enjoy them in this Indian green chutney .
- Bombay Sandwiches - made extra delicious with green chutney as a spread.
It’s actually really, really good on a bread and butter sandwich, especially if you layer it with thinly sliced tomatoes and cucumbers. Most of us grew up eating those.
What Is Green Chutney Made Of?
Most Indian restaurants in the States serve you a green chutney as a starter , but I often find it a little lackluster. So, this is how I learned to make it in India.
- Shredded Coconut
- Cilantro (Coriander)
- Garlic
- Jalapenos
- Mint
- Lemon
How To Make Green Chutney
- In your blender, soak the coconut with hot water.
- Chop the cilantro (coriander), garlic, jalapeño, mint leaves.
- Add water.
- Blend at low speed.
- Add lemon juice.
- Add water sparingly to keep the contents moving.
- Turn the blender to high until the chutney is puréed.
If you love dipping and delicious food, this Indian Green Chutney is the perfect treat for you! It’s super easy and will take your snack or appetizer to the next level. If you love this recipe as much as I do, make sure you share it with your friends on Facebook and Pin to make it again soon.
How Do You Store Green Chutney For A Long Time?
As you may know, fresh produce doesn’t have the best track record of staying fresh for a long time. Since this is made of fresh ingredients, you may be wondering how you can keep this yummy Green Chutney fresh.
My suggestion? Use whatever you need when you make it and throw the rest in the freezer. You can use a food saver, a freezer bag , or my favorite – Souper Cubes .
Tips And Tricks For Making Indian Chutney
- Traditionally, this Indian green sauce is made with fresh, shredded coconut. But since that can be hard to find, I used dried, shredded coconut.
- All of the spice in this recipe comes from the green chili, so adjust that to your taste.
- Note the texture below. You want it smooth but with a little texture left to it so it doesn’t feel like you’re eating baby food.
- Coriander in India means cilantro and it’s used to refer to both the seeds as well as the leaves.
Is Green Chutney Good For You?
Yes, this Indian Green Chutney recipe is incredibly good for you. It’s made of completely fresh ingredients that are loaded with vitamins and antioxidants.
Want More Indian Recipes?
- Butter Chicken
- Chicken Korma
- Chicken Vindaloo
- Indian Cabbage Slaw
- Rice and Dal
If you love this Indian Green Chutney as much as we do, make sure you share it with your friends on Facebook and Pinterest so they can try it too.
Indian Green Chutney
Ingredients
- ▢ 1/2 cup ( 42.5 g ) Unsweetened Shredded Coconut
- ▢ 1/2 cup ( 125 g ) hot water
- ▢ 2 cup ( 32 g ) Cilantro , chopped
- ▢ 6 cloves ( 6 cloves ) Garlic
- ▢ 1/2-1 ( 0.5 ) Jalapeño Peppers
- ▢ 1/4 cup ( 11.25 g ) mint leaves
- ▢ 1 ( 1 ) Lemon , juiced
- ▢ 1/4-3/4 cup ( 62.5 g ) Water , as needed
Instructions
- In your blender/food processor container, soak the coconut with hot water while you gather other ingredients.
- Roughly chop the cilantro, garlic, jalapeño, mint leaves, and add another 1/4 cup water. Blend at low speed and tamp down from time to time. Add lemon juice.
- Add water sparingly to keep the contents moving.
- Turn blender to high once the contents are moving freely until the chutney is puréed.
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Indian Green Chutney
Ingredients
- 1/2 cup Unsweetened Shredded Coconut
- 1/2 cup hot water
- 2 cup Cilantro chopped
- 6 cloves Garlic
- 1/2-1 Jalapeño Peppers
- 1/4 cup mint leaves
- 1 Lemon juiced
- 1/4-3/4 cup Water as needed
Instructions
- In your blender/food processor container, soak the coconut with hot water while you gather other ingredients.
- Roughly chop the cilantro, garlic, jalapeño, mint leaves, and add another 1/4 cup water. Blend at low speed and tamp down from time to time. Add lemon juice.
- Add water sparingly to keep the contents moving.
- Turn blender to high once the contents are moving freely until the chutney is puréed.
Indian Green Chutney https://twosleevers.com/indian-green-chutney/
If you’ve been afraid to start making yogurt in your Instant Pot, this Pressure Cooker Vietnamese Yogurt recipe is the perfect recipe with which to get started.
First, let me start off by saying that this is not my original recipe. I found it somewhere, and much to my frustration I can’t remember where I saw it, so I can’t give credit to the right person and that’s bothering me. If you know whose this is, please let me know so I can credit them.
Why You’ll Love This Yummy Yogurt
So why is this the best yogurt ?
- No boiling to 180F.
- No cooling. In fact, no heating at all.
- Forget the straining. Totally delicious. Just pour and go .
- Needs no adding. Delicious without topping, nothing.
- Best of all? Less than 5 ingredients .
Doesn’t even need a measuring cup, let alone a thermometer. You will use your condensed milk can as the measuring device. When I say one can of water, I mean use the condensed milk can to measure the water.
Why Make Instant Pot Yogurt?
Why not? I love experimenting in the kitchen. However, I understand not everyone enjoys cooking as much as I do. So if you’re one of those people that cook out of necessity instead of pleasure, here are some reasons to make your own:
- It’s inexpensive . Some of the higher end yogurts you find in the grocery store can be quite expensive.
- Ingredients . You can control which additives you put into your yogurt.
- It makes a lot . If you love yogurt and like to reach for it at breakfast time or for a snack, this is perfect.
- Delicious . It’s just really dang good.
What Makes This Vietnamese Yogurt?
Vietnamese yogurt (called sữa chua or da ua) is unique because of its sweetness, creaminess, and signature use of sweetened condensed milk, which sets it apart from other yogurt styles around the world.
Is Pressure Cooker Yogurt Low Carb?
This particular It’s not low carb, as it has 22 gms of carbs in it.
I do have another Instant Pot Yogurt recipe that is lower carb if you’re counting carbs.
While I think it’s a good starter yogurt recipe, once you feel confident in your yogurt-making abilities, you may want to reserve this for special occasions.
If you’re not watching carbs that closely however, this Vietnamese yogurt recipe makes a great-tasting, easy yogurt.
Which Instant Pot Makes Yogurt?
Technically, they all do. But they’re not all created equal. Some have the Yogurt function built-in, while others, like the Instant Pot Lux does not. The following are the models that do have a yogurt button.
- Instant Pot Duo
- Instant Pot Duo Plus
- Instant Pot Ultra
- Instant Pot Smart
- Instant Pot Duo Nova
- Instant Pot Duo Evo
Ingredients You’ll Need
- 1 can Sweetened Condensed Milk - This is the primary sweetener and flavor base of Vietnamese yogurt. It gives the yogurt its signature sweetness, creamy richness, and silky texture.
- 1 can Hot Water - Measured using the same condensed milk can, the hot water helps dissolve and thin the condensed milk, ensuring a smooth mixture. Rinsing the can also captures any leftover sweetness so nothing goes to waste.
- 2 cans Whole Milk - Whole milk creates the main body of the yogurt. Using the condensed milk can ensures the proper ratio. Whole milk provides the ideal balance of creaminess and structure for thick, smooth yogurt.
- 1 can Half and Half - Adds extra creaminess and fat, making the yogurt luxuriously thick and giving it the signature velvety texture Vietnamese yogurt is known for.
- 5.3 ounces Full-Fat Greek Yogurt - This acts as the starter culture. The live active cultures in the Greek yogurt ferment the milk mixture, turning it into yogurt. Using full-fat yogurt ensures a richer and more stable result.
How To Make Vietnamese Yogurt
- Use the can of condensed milk as your measuring device.
- Use hot water to get the last of the condensed milk out
- Mix everything together, pour into jars, and incubate. This mixture is your yogurt starter (and finisher?)
- Refrigerate yogurt once done before serving. That’s it.
Tips And Tricks
Making Vietnamese yogurt in the Instant Pot is easy, but a few small techniques can take the texture and flavor to the next level.
- Use fresh, full-fat ingredients. Whole milk, half-and-half, and full-fat Greek yogurt create the richest, silkiest yogurt. Lower-fat versions won’t set as well.
- Mix the sweetened condensed milk and hot water thoroughly. Ensuring they dissolve completely prevents graininess and ensures the final yogurt is smooth and evenly sweet.
- Whisk the starter yogurt until lump-free. Before adding Greek yogurt to the milk mixture, whisk it separately so it blends in smoothly and evenly distributes the cultures.
Variations
Vietnamese yogurt is wonderfully versatile, and with just a few simple ingredient swaps or additions, you can create endless flavor combinations while maintaining its signature silky consistency.
- Vanilla Vietnamese Yogurt - Stir in 1–2 teaspoons of pure vanilla extract after fermentation for a smooth, sweet, universally loved flavor.
- Coconut Vietnamese Yogurt - Replace half of the whole milk with full-fat coconut milk to add tropical richness and a subtle coconut aroma.
- Coffee Vietnamese Yogurt (Sữa Chua Cà Phê) - Mix in 1–2 tablespoons of instant espresso or a few tablespoons of strong brewed coffee after incubation for a Vietnamese coffee–inspired treat.
- Fruit-on-the-Bottom Yogurt - Spoon fruit preserves or cooked fruit compote into the bottom of jars before adding the yogurt mixture. Peach, mango, strawberry, and blueberry all work wonderfully.
What To Enjoy With Vietnamese Yogurt
Vietnamese yogurt is incredibly versatile. Its silky texture and gentle sweetness make it the perfect base for toppings and mix-ins that add crunch, freshness, or extra richness.
- Fresh Fruit - Mango, strawberries, blueberries, banana, dragon fruit, or lychee add natural sweetness and brightness.
- Granola - Adds crunch and contrast to the yogurt’s silky texture.
- Chia Seeds - Boosts nutrition and thickens the yogurt slightly as they hydrate.
- Honey or Maple Syrup Drizzle - Enhances the sweetness and adds a rich, glossy finish.
- Toasted Coconut Flakes - Adds tropical flavor and gentle crunch.
How Long Does It Last?
Instant Pot Vietnamese yogurt lasts 5–7 days in the refrigerator when stored in airtight containers or jars.
The flavors stay sweet and creamy, and the texture actually improves as it chills. Just be sure to keep it tightly sealed to prevent absorbing other fridge odors.
Forthe best quality, enjoy it within a week.
Can Instant Pot Yogurt Be Frozen?
I would not recommend freezing this Instant Pot yogurt recipe . After freezing, the texture tends to change and become gritty. It also slightly changes the flavor of the yogurt.
Want More Yogurt Recipes?
- Hot Start Yogurt - Uses the heating method.
- Cold Start Yogurt - Makes a slightly thinner yogurt.
- Homemade Greek Yogurt - Makes a slightly thicker yogurt.
- Cardamom Yogurt - A copycat Noosa yogurt recipe
- Shrikhand Greek Yogurt - a delicious dessert .
In the pictures, I added some fun toppings like dark chocolate, cinnamon peaches, and some pureed pumpkin with pumpkin pie spice for some additional flavor and to mix it up. But, feel free to eat this Vietnamese yogurt plain or add toppings!
Vietnamese Yogurt Recipe | Instant Pot Vietnamese Yogurt
Ingredients
- ▢ 1 can ( 1 can ) Sweetened Condensed Milk
- ▢ 1 can ( 1 can ) hot water , ( use condensed milk can, pour hot water, and use it to rinse out the condense milk left overs)
- ▢ 2 cans ( 2 cans ) Whole Milk , (use condensed milk can as your measure)
- ▢ 1 can ( 1 can ) Half and Half , (use condensed milk can as your measure)
- ▢ 5.3 ounces ( 150.25 g ) Full-Fat Greek Yogurt
Instructions
- In a large bowl with a spout, pour the condensed milk.
- Fill the condensed milk can with hot water from your faucet, and stir well to get the last bit of goodness out of that can. This is a good time to get a little lick of that condensed milk, just to make sure it’s good.
- Pour in the hot water into the bowl and using a whisk, stir it well.
- Using the now-empty can of condensed milk, measure out the milk and half and half, and stir well.
- Mix in yogurt, and ensure it’s well-incorporated.
- Pour into small jars with lids.
- Turn your electric Instant Pot on, and press the Yogurt button. It may show 8 hours by default.
- Set your jars into the pot directly (no trivet, no water, just the pot and your jars). Cover with a glass lid or the Instant Pot lid. This recipe makes about 10 jars of 6-7 ounces each.
- Once 8 hours are up, refrigerate the jars overnight before serving your thick, slightly sweetened, creamy yogurt as is.
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Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
