Dahiwali Pudina ki Chutney, Curd Phudina Chutney
by Tarla Dalal
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Added to 48 cookbooks
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A super-light and super-easy chutney, brimming with the fresh flavours of mint and coriander, the Dahiwali Pudina ki Chutney is a perfect addition to your kebab and tikki platter.
It goes well with most Indian starters, and being light in nature it complements spicy, deep-fried starters very well indeed.
The curd and lemon juice give the chutney a peppy tang while ginger gives it an earthy touch. Sugar helps to balance the flavour of the chutney, while lemon juice helps retain the vibrant colour.
Curd is known for its many health benefits, especially its role in strengthening bones and aiding digestion so it makes the chutney all the more desirable.
Serve it with scrumptious Paneer Amritsari Tikki and Oats Moong Dal Tikki.
You can also try the Teekha Pudina Chutney, a variant without curd.
Enjoy how to make Dahiwali Pudina ki Chutney recipe with detailed step by step photos and video below.
- To make dahiwali pudina ki chutney, combine all the ingredients, except the curds and blend in a blender to a smooth paste using a little water.
- Transfer the dahiwali pudina ki chutney to a bowl, add the curds and mix well.
- Refrigerate the dahiwali pudina ki chutney and use as required.
Dahiwali Pudina ki Chutney Video by Tarla Dalal
Nutrient values (Abbrv) per tbsp
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