I can’t even imagine having parathas without this pudina dahi chutney. It’s my favourite combo!!! I can have this chutney with anything and everything, be it parathas, kebabs, pulao, biriyani, pakodas or tikkas. This can be used as a spread on sandwiches, rolls and many more.
In most of the restaurants they give this chutney with starters. I tried this in my kitchen, and we loved the outcome. I don’t know the exact recipe followed by the restaurants. This is the recipe I tried, tested and follow. Trust me; it tastes better than restaurant chutney 🙂
Preparation time: 5 mins Cooking time: 5 mins Author: Anusha Acharya Recipe Type: Chutney Cuisine: Indian Servings: 2 to 3 persons 1 Cup = 250 ml
Pudina/ Mint leaves – ½ cup
Kotthombari soppu/ Dhaniya ke patte/ Coriander leaves – ½ cup
Hasi menasinakayi/ Hari mirch/ Green chillies – 2
Bellulli/ Lahasun/ Garlic – 2 to 3 cloves(I have used 2 big cloves in my recipe)
Hurigadale/ Tala hua chana/ Fried gram – 2 tbspns
Mosaru/ Dahi/ Curd – 1 cup(thick)
Uppu/ Namak / Salt – As required
Neeru/ Paani/ water – As required
Making Pudina dahi chutney:
Step 1: Combine all the ingredients in a mixer jar except curd and grind it into a smooth paste. Add very little water if required.
Step 2: Now whisk the curd in a bowl and add the ground chutney to this and mix well. Pudina dahi chutney is ready to be served with anything and everything you like.
*Use thick curd for better consistency. Hung curd is the better option. I have used thick curd and not hung curd in this recipe.
*Amount of green chillies can be varied.
*Don’t add too much water while grinding the chutney. This will make the chutney consistency runny.
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Happy and Healthy Cooking!!!!