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Pudina Dahi Chutney Recipe | Mint sauce
Main Ingredient: mint, coriander, and yoghurt Level of cooking: Easy
Course chutney and pickle, Side Dish
Cuisine Indian
Diet Vegan, Vegetarian
Prep Time 10 minutes minutes
Cook Time 5 minutes minutes
Total Time 15 minutes minutes
Servings 2 bowl
Calories 190kcal
Author spicy veg recipes
- 1 cup fresh coriander chopped
- 2 cup mint leaves chopped
- 1-2 no green chillies chopped as required
- 2 tablespoon Lemon Juice optional, to taste
- 1-2 clove garlic chopped
- 1.5 teaspoon ginger Roughly chopped
- 1.5 teaspoon sugar or to taste
- Salt to taste
- 1 cup yoghurt whisked and sieved
Preparation
Separate out fresh and green coriander leaves a from the stalk and wash them thoroughly.
Similarly, wash the mint leaves as well.
Remove stalk from the chillies and wash them well.
Place them on a sieve to remove excess water.
Method:
Combine all the ingredients, except the curds and blend in a blender to a smooth paste using a little yoghurt or water.
Transfer it in a bowl and add the yoghurt and mix well.
Refigrate a the Pudina Dahi Chutney and serve chilled.