Dahi Chutney or Yogurt Mint Dip is a spicy green Indian condiment that goes very well with any snack or appetizer. It is easy to make and tastes delicious. Here is how to make it.
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.
Jump to:
What is Dahi Chutney?
Have you ever enjoyed that Green Chutney with Tandoori or Grilled recipes in restaurants and wondered what it is? Well, that delicious Chutney is this Dahi Chutney, which is actually your regular green chutney with a twist.
If you are thinking what can the twist be? This green colored chutney has an addition of hung curd (thick yogurt), which makes it creamy, along with being spicy with a little hint of tanginess.
Not only with the grilled and tandoor recipes, but this chutney is also so versatile that it tastes yum with almost every Indian snacks and deep-fried fritters. You serve it with Pakoras, Samosa, Kachori, or eve use in your favorite Chaat, this chutney for me adds a great taste to almost everything.
Sometimes, I even serve it on the side with my everyday meals.
Just like your coriander mint chutney, this green chutney with curd is simple too. All you have to do is add the ingredients in the blender and blend to make a smooth paste.
Coriander and mint leaves add freshness, green chilies add a spicy taste, and chaat masala, lemon juice gives it a tangy twist.
This Dahi ki Chutney is,
- Creamy
- Tangy + Spicy
- Delicious
- Served with Tandoor/Grilled recipes
- Just like Your restaurant one
Ingredients
To make this curd chutney, you will need everyday ingredients such as – coriander leaves, mint leaves, hung curd, green chili, ginger, garlic, salt, roasted cumin powder, chaat masala, and lemon juice.
Use fresh coriander and mint leaves, as the wilted green leaves can hamper with the taste and color of the chutney. Remove the leaves from the stem and then use.
Also, use only hung curd. Do not use the normal curd, as it might leave the water and make the chutney watery. I have mentioned below the procedure to make hung curd at home.
Chaat masala and lemon juice adds that perfect amount of tanginess in this chutney.
You can adjust the amount of masalas and salt according to your taste and preference.
How to make Dahi Chutney?
Add all the ingredients in a blender and blend to make smooth chutney.
It is ready to serve.
Frequently Asked Questions
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.
To make a vegan version of the same, you can either use coconut yogurt or any other vegan yogurt instead of hung curd.
Serving Suggestions
This Coriander Mint Chutney with Curd 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, grilled, or tikka delicacies, as this chutney tastes the best with them. Try it with my Tandoori Chicken, Aloo Pakora, Veg Cutlet, etc.
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 like Aloo Paratha, Gobi Paratha, Mooli Paratha, or can be used in your chaats such as Dahi Bhalla, Dahi Puri, etc.
Storage Suggestions
Dahi ki Chutney will last in the fridge for about 2-3 days when stored in an airtight container. While reusing, give it a mix properly and let it come to room temperature.
Pro Tips By Neha
Use only thick yogurt or curd, as the usual curd will make it watery.
If the curd is slightly sour, avoid adding lemon juice in the Dahi ki Chutney.
If you have leftover green chutney, you can mix curd in the same instead of making the chutney from scratch. Even this works absolutely fine.
This one taste great when spicy and tangy, so do not compromise on the seasonings.
You might also like
Recipe Card
Dahi Chutney Recipe
Ingredients
- 1 cup Fresh Coriander
- ½ cup Fresh Mint
- 2-3 Green Chillies
- 1 inch Ginger (chopped)
- 1-2 cloves Garlic
- ½ cup Hung Curd
- ½ tsp Roasted Cumin Powder
- Salt (to taste)
- ½ tsp Chaat Masala Powder
- 1 tbsp Lemon Juice
Instructions
- Add all the ingredients in a blender and blend to make smooth chutney.
- Dahi chutney is ready to serve.
