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    Pudina Chutny With Curd

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    dineshgomber
    This document provides a recipe for pudina chutney or mint chutney. The recipe calls for fresh mint leaves, coriander, green chili, onion, ginger, garlic and yogurt to be blended together with spices like cumin, chaat masala and amchur powder. The ingredients are blended to a smooth paste and mixed with whisked yogurt to create a tangy mint chutney that is served as a side dish with tandoori snacks or kebabs.

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    Pudina Chutny With Curd

    Uploaded by

    dineshgomber
    139 views7 pages
    This document provides a recipe for pudina chutney or mint chutney. The recipe calls for fresh mint leaves, coriander, green chili, onion, ginger, garlic and yogurt to be blended together with spices like cumin, chaat masala and amchur powder. The ingredients are blended to a smooth paste and mixed with whisked yogurt to create a tangy mint chutney that is served as a side dish with tandoori snacks or kebabs.

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    This document provides a recipe for pudina chutney or mint chutney. The recipe calls for fresh mint leaves, coriander, green chili, onion, ginger, garlic and yogurt to be blended together with spices like cumin, chaat masala and amchur powder. The ingredients are blended to a smooth paste and mixed with whisked yogurt to create a tangy mint chutney that is served as a side dish with tandoori snacks or kebabs.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    139 views7 pages

    Pudina Chutny With Curd

    Uploaded by

    dineshgomber
    This document provides a recipe for pudina chutney or mint chutney. The recipe calls for fresh mint leaves, coriander, green chili, onion, ginger, garlic and yogurt to be blended together with spices like cumin, chaat masala and amchur powder. The ingredients are blended to a smooth paste and mixed with whisked yogurt to create a tangy mint chutney that is served as a side dish with tandoori snacks or kebabs.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 7

    pudina chutney or mint chutney recipe below:

    4.8 from 9 reviews


    mint chutney or pudina chutney for tandoori recipes

    SAVE PRINT
    PREP TIME
    15 mins
    TOTAL TIME
    15 mins
    pudina chutney - tangy mint chutney served as a side dish with tandoori snacks or kebabs.
    AUTHOR: dassana
    RECIPE TYPE: appetizer, side
    CUISINE: north indian
    SERVES: 1 bowl

    INGREDIENTS (measuring cup used, 1 cup = 250 ml)


    3 to 4 tbsp fresh curd/yogurt or cashew yogurt
    1 and half cup fresh mint leaves/pudina
    1 cup fresh coriander leaves/dhania
    1 green chili/hari mirch, chopped
    1 small onion/pyaaz, chopped
    inch ginger/adrak, chopped
    2-3 garlic cloves/lahsun, chopped (optional)
    1 tsp cumin powder/jeera powder
    1 tsp chaat masala
    1 tsp dry mango powder/amchur or dry pomegranate seeds powder/anardana powder
    black salt or rock salt as required

    INSTRUCTIONS
    1. take the curd in a bowl and beat it with a whisk or spoon or egg beater till smooth.
    2. mix the spice powders and salt with the curd.
    3. grind the mint leaves, coriander leaves, ginger, garlic, onion and green chili with little
    water to a smooth paste.
    4. mix the freshly ground green chutney with the curd.
    5. blend both of these till they become uniform and one in color.
    6. serve the mint chutney with any tandoori snack or starter.

    NUTRITION INFORMATION
    SERVING SIZE: 4

    step by step pudina chutney or mint chutney recipe:


    1: take 3 to 4 tbsp curd in a bowl and whisk it till its smooth. add 1 tsp
    cumin powder, 1 tsp chaat masala and 1 tsp amchur/dry mango powder
    to the curd and mix well.

    2: in a blender or wet grinder take 1.5 cup freshly rinsed mint


    leaves/pudina, 1 cup coriander leaves, 1 chopped green chili, 1 small
    chopped onion, 2-3 garlic cloves and inch chopped ginger.
    3: grind with a little water to a smooth paste. mix the green chutney
    paste with the curd.
    4: with a spoon start to blend both the green chutney and curd.
    continue to mix and blend till the whole mint chutney becomes uniform
    and in one color. check the mint chutney for salt and seasonings and add
    more if needed.

    serve the mint chutney immediately or serve it cold with any tandoori
    snack or starter recipes like sindhi aloo tuk, french fries, peri peri potato
    wedges, beetroot tikki, tandoori aloo, hara bhara kabab and aloo tikki.

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