INGREDIENTS
- 1-1.5 cup coriander leaves with stems
- Few mint leaves
- 1-inch ginger or 1 tsp ginger paste
- I/2 tsp cumin seeds or cumin powder
- 2-3 green chilies
- 4-5 tbsp hung curd (Dahi)
- Salt to taste
- ½ tsp chat masala
- Lemon juice
INSTRUCTIONS
Grind all ingredients to a fine paste. Use half the yogurt.
Remove and add the other half of the yogurt.
Adjust seasoning.
Your delicious Restaurant style Dahi Wali chutney is ready.
This chutney is best enjoyed with tandoori, tikkas, kababs etc.
NOTE
Don’t add all yogurt at once while grinding .. as it may not allow fine grinding.
