Monday, May 16, 2016

Dahi Chutney




How to make Dahiwali Daniya Pudina Chutney | Curd Mint Chutney | Spicy Green Chutney with Curd | Dahi Ki Chutney | Hyderabadi Dahi Ki Chutney


Hello Friend's

Today's post is again pudina special recipe which is highly recommended for this summer season.


Dahi chutney aka curd chutney aka Hyderabadi dahi mint chutney is popular in south India. It is an excellent accompaniment for the popular Hyderabadi Biryani. It also goes well with tandoori dishes, snacks and appetizers.



Dahi chutney is made from hung curd aka strained yogurt, mint leaves, coriander leaves, green chillies and salt to taste.. Please take good care when adding salt in this chutney preparation as required in less quantity compared to other chutney preparation.




Dahi chutney is best suited for tandoori dishes and Biryani's, but can also be used for spread on sandwiches as a healthy alternative for mayonnaise based spreads.. You can add 1tbsp in curd and chilled water and make an instant pudina chaas, even goes well with dahi batata puri and dahi sev puri.. 



I'm also adding coriander leaves along with the mint leaves as they complement each other well and enhance the taste..



☑Let's get started with recipe details


⚫Preparation time – 5-10 minutes
⚫Cooking time – nil
⚫Type – Side dish / ⚫accompaniment
⚫Cuisine – Indian



☑Ingredients required


⚫1 handful of mint leaves
⚫1handful of coriander leaves
⚫1 onion - sliced or roughly chopped 
⚫4-5 tbsp strained/hung curd
⚫1tsp sugar
⚫1/2 tsp black salt - Kala Namak
⚫½tsp cumin seeds powder
⚫½ tsp black pepper powder 
⚫6-7 green chillies or as per preference
⚫Salt to taste


☑Method

✔Step 1 – Mise en place

  • Mint leaves  – Washed – stems removed – roughly chopped
  • coriander leaves - washed - stems removed –roughly chopped
  • Onion - peeled and roughly chopped
  • Green chillies – Washed– roughly chopped

✔ Step 2 Combine and grind


◾Combine all the ingredients mentioned above, i.e. mint leaves, coriander leaves, onion, green chillies, hung curd rock salt, black pepper powder and cumin seeds powder and salt to taste. 




◾Blend well until smooth. Transfer it into a serving bowl and refrigerate for 15-20 minutes. Serve chilled or store it in an airtight container and refrigerate and use within 2-3 days.





15 comments:

  1. This is lovely...me too prepare this with a variation n serve with parathas ...yours is so tempting...

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    1. Thank you so much Soma. Same here. Another variation of this dip is that onion, tomatoes, green chillies and coriander leaves are added in curd in chopped form. That is also heavenly delightful combination. I guess you're referring about that preparation..

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  2. Dahi chutney looks so delicious Deepa. I also make similar chutney but I add garlic instead of onion, so next time I am gonna add onions. And that Gif is so cute! :)

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    1. Yes, onions works great in coriander and mint based dips. I'm sure you'll love the addition of onion in your chutney preparation..

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    2. Thank you so much Anu. In fact, these gif saves a lot of time... And creating gif is also super easy...with the help of Android app ... we can create within a few seconds..

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  3. OMMG Deepa, you are brilliant dear...this is my husband fav chutney and I was looking for the recipe, thanks a lot for sharing..YUMMM !!

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    1. Thank you so much dear Jolly for this beautiful words of appreciation. I'm so glad you liked my recipe!

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  4. I love curd and mint chutney for snacks and for my favorite idli and dosa. Only addition is add a few more chilies and its mouth watering. I can gulp any number od idlis

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    1. Absolutely. Thank you so much Smitha. :)

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  5. this is an awesome combo. Bookmarking it deepa. Great share

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  6. This is one of the best chutneys to be accompanied with many dishes....Love the color and the presentation and Yes of course, I like ur mortar and pestle....

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    Replies
    1. Thank you so much Jeena for this lovely feedback.

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