Mint, Pomegranate, and Greek Yogurt Chutney

August 17, 2015
Mint, Pomegranate, and Greek Yogurt Chutney

Author Notes: Though the ingredients in this chutney are simple, each ingredient comes together to create an explosion of flavor. A staple in my mother's home, we would make this fresh each week, ready to pop into our lunch boxes with rice, bread, or even in a wrap. A great combination is a flatbread filled with pulled beef or seared leftover lamb, salad, and a dollop of this mint chutney! Lasts well covered, in the fridge for 3 to 4 days.Sumayya Usmani

Makes: 1 cup


  • 1 handful mint leaves, chopped
  • 1 thin green chile
  • 2 tablespoons dried pomegranate powder
  • 1 teaspoon salt
  • 1/2 cup full-fat Greek yogurt
In This Recipe


  1. Add the mint leaves, green chile, and 3 tablespoons of water in a blender and pulse into a thick paste. Add in the dried pomegranate. Add salt to taste, then the yogurt. Pulse until combined. Store in an airtight container in the refrigerator for 3 to 4 days.

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Reviews (2) Questions (0)

2 Reviews

Melissa W. January 4, 2016
This sounds so interesting. Any hints on where to find the dried pomegranate powder?
Author Comment
Sumayya U. January 4, 2016
Why thank you! You can try using fresh pomegranate seeds! Not sure where you could get them in the US. I would recommend south Asian or middle eastern stores. Good luck x