Curd mint chutney

D came home one day & wanted this mint chutney/ dip to be prepared immediately. He apparently tasted this out of the world dip in some cafeteria, he met the chef there & got the ingredients for it :). I just googled and found hebbar’s having a recipe for this curd mint chutney & adapted her recipe. He loved it, loved it so much that I think he had 1 cup of curd right then :). So obviously, I had to document it for future benefits. Also, please note the plate below. My friend Archana gave it to me as a gift (no reason gift) to encourage me for my blogging. I am truly humbled & extremely thrilled when people take my passion so seriously & in their own sweet ways, acknowledge & encourage :). Thank you Archie. In the up & coming blogs, there are going to be more such tributes because the whole of the navaratri golu season, my friends thoughtfully gave me decorative plates/ bowls as gifts and I can’t wait to use them all.

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Curd mint chutney/ dip

Prep Time

10 mins

 

Course: Dips

Cuisine: Indian

Servings: 2 cups

Ingredients

• 1 cup coriander leaves
• 1/4 cup mint leaves
• 3 green chillies
• 1 clove garlic
• 1 inch ginger
• 1/4 tsp cumin powder
• 1/4 tsp chaat masala
• 3/4 tsp amchur
• 1/4 tsp salt
• 2 cups thick curd/ yogurt

Instructions

1. In a small mixer jar, add cleaned & washed coriander leaves, mint leaves. To this add roughly chopped up garlic, ginger, green chillies. 

2. Grind till smooth paste by adding water (about 1/8 cup water). Add all the dry spices - cumin powder, chaat masala, amchur & salt - Pulse everything together to incorporate the spices into the paste. 

3. Store this in an airtight container if you want to use it later; stays well for upto a month. Right before you want to use it, mix/ whisk it with 2 cups of thick curd. 

4. Serve it as a dip to tandoori dishes/ roasted papad. 

Recipe Notes

1. You can use 1-2 tbsp lemon juice instead of amchur.
2. You can play around with the proportion of curd based on your liking. We tend to like to more diluted with the curd. 
3. Making this ahead & storing the paste in the refrigerator is helpful. You can also use this as a sandwich spread. 

Stepwise pictures

In a mixer jar, add cleaned & roughly chopped coriander leaves, mint leaves, ginger, garlic & green chillies.

Grind till smooth. Add 1/8 cup water during the grinding process. Add all the dry spices – chaat masala, amchur, cumin powder & salt. Pulse everything together.

If you don’t plan to use the paste immediately, you can store this in an airtight container easily for upto a month.

Right when you want to use it, mix with 2 cups curd & whisk till the curd & the paste blend well and there are no lumps.

Serve along with some tandoori dish or roasted papad.