Tuesday, September 23, 2014

Mint Yogurt Chutney

  • 3 to 4 tbsp fresh curd/yogurt or cashew yogurt
  • 1 and half cup fresh mint leaves/pudina
  • 1 cup fresh coriander leaves/dhania
  • 1 green chili/hari mirch, chopped
  • 1 small onion/pyaaz, chopped
  • ½ inch ginger/adrak, chopped
  • 2-3 garlic cloves/lahsun, chopped (optional)
  • 1 tsp cumin powder/jeera powder
  • 1 tsp chaat masala
  • 1 tsp dry mango powder/amchur
  • Black salt or rock salt as required

  • Take the curd in a bowl and beat it with a whisk or spoon or egg beater till smooth.
  • Mix the spice powders and salt with the curd.
  • Grind the mint leaves, coriander leaves, ginger, onion and green chili with little water to a smooth paste.
  • Mix the freshly ground green chutney with the curd.
  • Blend both of these till they become uniform and one in color.
  • Serve the mint chutney with any tandoori snack or starter.

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