Pudina Dahi Chutney or Mint Yogurt Dip for Kebabs is something which is hard to miss if you are visiting any Indian restaurant. Any Tandoori item is served with this Pudina Dahi Chutney, be it Paneer Tikka /Chicken Roast/ Fish Tikka to name a few. Talking about this Pudina Chutney think of all the goodness it has in form of mint, yogurt, lemon and coriander leaves a burst of flavours in your mouth. Mint and coriander when gets added with yogurt gives a splendid flavourful dip. The abundance of Mint or Pudina in the market at anytime of the year makes it a very popular dip. Mint also has a very strong and refreshing aroma not to mention how good it is for digestion. Moving onto today's Mint Yogurt dip which I have served with Tandoori Prawn. I have another version of Pudina chutney but with Coconut, you may can check the recipe here
Ingredients:
1 cup fresh Mint leaves
1/4 cup Coriander leaves
1/2 cup Yogurt
4-5 Garlic cloves
1 tbsp Lemon juice
2-3 Green chilies (adjust according to your spice level)
1/2 tsp roasted Cumin seeds
Salt as per taste
Method:
Cut off the roots of coriander, pudina and rinse all the greens. Blend all the above ingredients except yogurt and salt. Grind for 30 seconds and open the lid to stir well. Add the yogurt and salt to get nice consistency of chutney. Generally it doesn't need water as yogurt fills the need so add water accordingly. Grind until all blends well into a smooth paste. Shift the chutney into an air tight container. Keep in the refrigerator and serve chilled. Serve this as an appetizing accompaniment with Tandoor dishes.
Notes:
- Don't skip lemon juice in this chutney if you want to retain the green color of it.
- Don't forget to discard the stalks of mint while cleaning.
- Adjust chilli as per your spice level.
