Spicy Mint Coriander Curd Dip
Servings: 4 yield(s)
Prep Time: 10 mins
Ingredients
    To be Grinded together tomake a paste:
  • 1 cup Fresh Coriander Leaves (Washed off of all dirt)
  • 1 1/2 cup Fresh Mint Leaves (Washed off of all dirt)
  • 5-6 qt Cooked Garlic Cloves (Optional)
  • 1/2 qt Finely Chopped Onion (Optional)
  • 4 qt Green Chilies (Moderate Spicy)
  • 1 qt 1 inch Ginger
    • Other Ingredients Used in preparing the Dip:
  • 1/2 cup Whipped Hung Curd (400 grams curd when hung for 1 hr gives 280 gms hung curd)
  • 1/4 tsp Roasted Cumin Seeds
  • 1 tsp Salt
  • 1 tsp Cooking Oil (Roast Garlic in Cooking Oil before grinding it)
  • 1/2 tsp Black Salt
  • 2 tsp Lemon Juice
  • 1 tsp Dry Mango Powder
  • 1 tsp Chaat Masala
  • 1 pinch Black Pepper Powder
Instructions
  1. In a grinder jar, Combine Mint Leaves, Coriander Leaves, Ginger, Garlic, and Green Chillies and grind them to a smooth paste. Add very little water if required.
  2. Beat some yogurt in a large bowl and add Lemon Juice, Roasted Cumin Powder, Rock Salt, Dry mango powder (Amchur), and Chaat Masala.
  3. Now add the paste of mint and coriander leaves and beat to mix everything to a smooth paste.
  4. Mint Chutney is ready. Store it in the refrigerator in a clean airtight container for up to a week.
    5. Serving Of the Dish:
  5. Serve it with your starters like Paneer Tikka, Kebabs, Spring Rolls.
Recipe Notes

  • It also goes well with various Indian snacks like Kachori, Samosa, Batata Vada, and Dhokla.
  • Mint chutney is an integral part of many Indian street foods and chaats like Aloo Tikki, Raj Kachori, Dahi Vada, Papdi Chaat, Vada Pav, etc.
  • This chutney also complements various South Indian foods like Uttapam, Dosas, and Idlis.
  • It can be served with various starters like tikkas, kebabs, and almost all tandoori delicacies like Paneer Tikka and Tandoori Gobhi.
Check out the Recipe of Achari Paneer Tikka by clicking on the below link: https://www.madamrecipe.com/recipes/achari-paneer-tikka/