Curd Chutney Recipe - Dahi Dhaniya Chutney
Curd coriander chutney or dahi chutney is one the most relished and popular chutneys. This can be served as side assortment with momos, tandoori paneer tikka, potato wedges, biryani to dosa, samosa, roti rice and sabzi.
हिन्दी में पढिये : Curd Chutney Recipe - Dahi Dhaniya Chutney
Ingredients for Tandoori Curd Chutney
- Green coriander – 100 grams
- Mint leaves – 2 ro 3 tbsp
- Curd – ½ cup (100 grams)
- Salt – ¾ tsp
- Green chilly – 2 to 3
- Ginger paste – ½ tsp
- Asafoetida – 1 pinch
How to make Dahiwali Pudina ki Chutney
Remove stalk from green coriander and wash it thoroughly. Place it on a sieve to drain out excess water. Likewise, wash the mint leaves as well and place them on sieve. Remove the stalk from green chilly as well and wash well.
Chop the coriander roughly and green chilies in big chunks. Take green coriander leaves, mint leaves and green chilies in a mixture jar, followed by salt, asafoetida and curd. Close with lid and grind to make a fine paste.
Transfer the chutney to a bowl and store this lip smacking dahi chutney in refrigerator. It keeps good for 5 to 6 days.
- For 1 bowl chutney
- Time – 10 minutes
Curd Chutney Recipe - Curd Phudina Chutney recipe
