Dahiwali Pudina ki Chutney, Curd Phudina Chutney
by Tarla Dalal

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A super-light and super-easy chutney, brimming with the fresh flavours of mint and coriander, the Dahiwali Pudina ki Chutney is a perfect addition to your kebab and tikki platter.

It goes well with most Indian starters, and being light in nature it complements spicy, deep-fried starters very well indeed.

The curd and lemon juice give the chutney a peppy tang while ginger gives it an earthy touch. Sugar helps to balance the flavour of the chutney, while lemon juice helps retain the vibrant colour.

Curd is known for its many health benefits, especially its role in strengthening bones and aiding digestion so it makes the chutney all the more desirable.

Serve it with scrumptious Paneer Amritsari Tikki and Oats Moong Dal Tikki.

You can also try the Teekha Pudina Chutney, a variant without curd.

Enjoy how to make Dahiwali Pudina ki Chutney recipe with detailed step by step photos and video below.

Dahiwali Pudina ki Chutney, Curd Phudina Chutney recipe - How to make Dahiwali Pudina ki Chutney, Curd Phudina Chutney

For Dahiwali Pudina ki Chutney
1/2 cup roughly chopped coriander (dhania)
1 cup roughly chopped mint leaves (phudina)
2 green chillies , roughly chopped
1 tbsp lemon juice
1/2 cup thinly sliced onions
1 tsp roughly chopped ginger (adrak)
2 tsp sugar
salt to taste
1/2 cup fresh curd (dahi) , whisked

Method
For dahiwali pudina ki chutney

To make dahiwali pudina ki chutney, combine all the ingredients, except the curds and blend in a blender to a smooth paste using a little water.
Transfer the chutney to a bowl, add the curds and mix well.
Refrigerate the dahiwali pudina ki chutney and use as required.

Nutrient values (Abbrv) per tbsp

Energy	15 cal
Protein	0.5 g
Carbohydrates	1.7 g
Fiber	0.2 g
Fat	0.5 g
Cholesterol	1.1 mg
Sodium	2 mg

Click here to view calories for Dahiwali Pudina ki Chutney, Curd Phudina Chutney

Dahiwali Pudina ki Chutney Video by Tarla Dalal

Dahiwali Pudina ki Chutney, Curd Phudina Chutney recipe with step by step photos

Method for Dahiwali Pudina ki Chutney

To make Dahiwali Pudina ki Chutney, take one fresh bunch of coriander.
Separate the leaves and the stems. We are only going to use the leaves and the soft stems.
Rinse the coriander leaves in water to remove any dirt that might be stuck to them.
Roughly chop the leaves for the Dahiwali pudina ki chutney. Keep aside.
Take one fresh bunch of mint leaves. You will know the leaves are fresh when they are bright green in color and not yellow.

Pick the leaves from the stems and discard the stems.
Wash the leaves thoroughly to remove any dirt and dust that might be on them.
Roughly chop the leaves to make it easier for blending. We will need around 1 cup of chopped mint leaves. Keep aside.
Take a blender and add the coriander to it.
Then add the mint to the blender as well. Both mint and coriander have many health benefits. You can read the health benefits of mint here.

Then add the green chillies. This will give a spicy kick to the Dahiwali Pudina ki Chutney.
Add the lemon juice for a slight zesty Dahiwali Pudina ki Chutney.
Now add the onions.
Add the ginger now. Since the taste of ginger is very strong and can be a bit over powering so add it according to your preference.
Add sugar to counter the taste of the lemon juice. also add the salt with this. We have used 2 tsp of sugar but you can reduce it if you don’t want your Dahiwali Pudina ki Chutney to be sweet.

Add approximate 2 tbsps of water to the blender. As the onions and mint will release water on blending, we will not be needing more water.
Shut the lid and blend it to a smooth paste. Keep aside.
Put the curd in a small mixing bowl.
Whisk it till completely smooth and no lumps remain.
Add the mint paste to the curd. The curd gives a pleasant tanginess and fluffiness to the Dahiwali Pudina ki Chutney.

Mix Dahiwali Pudina ki Chutney well with a whisk till completely incorporated.
Serve Dahiwali Pudina ki Chutney chilled alongside Vegetable oats pancakes. Storage instructions for Dahiwali Pudina ki Chutney. Store the pudian ki chutney in an airtight container in the fridge for upto one week.