Pudina Dahi Chutney Recipe | Mint sauce
Dahi Pudina Chutney is a refreshing, creamy, and mildly spiced Indian mint yogurt dip that's perfect for summer. Made with fresh mint, curd, green chilies, and ginger this no-cook chutney is quick to prepare and pairs wonderfully with snacks, rice dishes, and grilled foods. It's cooling, healthy, and ideal for hot days!
Servings 2 bowl
Calories 190kcal
Ingredients
- 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
Instructions
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.
- Blend until smooth, adding water as needed.
- Transfer it in a bowl and add the yoghurt and mix well.
- Serve immediately or chill before serving.
Notes
- Use only mint leaves to avoid bitterness.
- Add one ice cube while blending to retain the bright green colour.
- Store in an airtight container in the fridge for up to 1 day.