Mustard Yogurt Chutney

Atul Kochhar's versatile chutney goes well with hot dishes and cold meats, and can be used in place of mayonnaise
By Atul Kochhar
Mustard Yogurt Chutney
  • Rating:
  • Serves: makes 100g
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 1 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 5 curry leaves
  • 1 tsp chopped ginger
  • 1 small green chilli, chopped
  • 1/2 tsp turmeric
  • 100 g Greek yogurt, whisked
  • 1 tbsp honey


1. Heat the oil in pan. Add the mustard seeds and when they start to splutter add the curry leaves, ginger and chilli. Fry gently for 30 seconds, then stir in the turmeric.

2. Off the heat, stir in the yogurt. Add the honey, mix well and adjust the seasoning. Allow to cool and refrigerate until ready to use.

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