Dahi Pudina Chutney | Mint Yogurt Dip |How to make pudina chutney with curd |Dip for kebabs and starters

Chutney, Dip or sauces lend that extra edge to any dish. There are n no. of sauces and dips for accompaniment but this one dip tastes delicious and can enhance the taste of so many starters and even biryani. The key is to make it fresh every time with fresh ingredients. This can be made quickly and very easily.

This chutney goes well with all Indian snacks and paratha’s. I make it specially for my favorite hara bhara kebab.

Ingredients:

Pudina/Mint leaves: 1 cup

Coriander leaves: 1 cup

Garlic cloves: 2-3

Green chilies: 2

Ginger: 1/2 inch

Cumin seeds: 1 tsp

Yogurt: 1 tbsp

Sugar: 1/4 tsp

Salt to taste

Black salt: 1/4 tsp

Directions:

Blend coriander leaves, Mint leaves, green chilies, garlic, ginger, cumin seeds, salt and sugar in a blender.

Add yogurt and black salt and blend again.

Serve with Kebabs, Parathas, Biryani or chicken and Enjoy !!

Additional Tip: Try to use thick or preferably hung curd. Onions can be added while blending for a slightly coarser texture and as a variation.

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One thought on “Dahi Pudina Chutney | Mint Yogurt Dip |How to make pudina chutney with curd |Dip for kebabs and starters

  1. […] Mint leaves, very fragrant and tastes delicious be it in chutneys, yakhni pulao, with kebabs or in mocktails.Quiet useful for digestion as well, just chew and […]

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