Dahi Chutney is a spicy green Indian condiment that goes very well with any snack or appetizer. It is easy to make tastes delicious. Here is how to make it.
Chutney, it is one of my favorite condiments from Indian cuisines, because it’s so versatile.
You can serve it with appetizers, as a side dish with your meals or can even use it as an ingredient to make a recipe.
There are so many varieties of Indian Chutneys, depending upon which part of India it belongs to.
From coriander mint chutney and garlic chutney from North to coconut chutney and tomato chutney from the South, there are many popular chutneys that are an everyday affair in the Indian households.
While coriander mint chutney tastes the best with pakora and bhajjis, DAHI CHUTNEY is one of my favorites to serve with Tandoori or Grilled starters.
This chutney is very similar to coriander mint chutney, it’s just the hung curd that makes all the difference.
Easy to make, this chutney can flavor up any simple starter and make it even more delicious.
Here are some more Chutney recipes from North India that can be made as a side dish for your everyday meals or to serve with starters – Green Chutney, Raw Mango Chutney, Tangy Mint Coriander Chutney, Amla Chutney and Guava Chutney.
What is Dahi Chutney?
Green in color, it is a popular Indian condiment that has ingredients the same as coriander mint chutney, with the addition of hung curd.
It uses all the everyday ingredients such as – coriander leaves, mint leaves, hung curd, green chilli, ginger, garlic, salt, roasted cumin powder, chaat masala, and lemon juice.
All you have to do is add the ingredients in the blender and blend to make a smooth paste.
Coriander and mint leaves add a freshness, green chillies adds a spicy taste and chaat masala, lemon juice gives it a tangy twist.
It tastes delicious with most Indian starters, and as this chutney is light in nature it complements spicy, deep-fried starters very well.
I often serve it along with tandoori or tikka delicacies, as this chutney tastes the best with them.
You can even serve it as a side dish with your everyday meals or along with papads, crackers, or fryums.
This chutney even tastes delicious with Biryanis and Stuffed Parathas or can be used in your chaats such as Dahi Bhalla, Dahi Puri, etc.
How to make Hung Curd?
Take a container and spread a muslin cloth over it. Add the yogurt to the cloth and brings the sides of the cloth together to make a knot.
Now squeeze out all the whey in the container, as much as you can.
Once you are done, hang it just above your kitchen sink, so that the whey drips to the sink.
Leave it for about 30 minutes to an hour. Squeeze it again to remove any excess whey in the yogurt.
Once the whey is dripped through the cloth, your hung curd is ready to use.
If you are not using it immediately, cover it and store it in the refrigerator for about 4 to 8 hours.
Step By Step Recipe
Add all the ingredients in a blender and blend to make smooth chutney.
It is ready to serve.
Dahi Chutney Recipe
- 1 cup Fresh Coriander
- 1/2 cup Fresh Mint
- 2-3 Green Chillies
- 1 inch Ginger (chopped)
- 1-2 cloves Garlic
- 1/2 cup Hung Curd
- 1/2 tsp Roasted Cumin Powder
- Salt (to taste)
- 1/2 tsp Chaat Masala Powder
- 1 tbsp Lemon Juice
- Add all the ingredients in a blender and blend to make smooth chutney.
- Dahi chutney is ready to serve.