Chits Kitchen

Coriander Mint Chutney is also prepared with Curd added to it. Addition of curd changes its colour to little whitish. When we visit any restaurant we are served with light green chutney which we call as Dhania Pudine ki Chutney. I have already posted the recipe of Coriander Mint Chutney. Today we will make the same chutney using curd. When we use curd, there is no need of adding water while making a paste of it. In Coriander Mint chutney we had used Lemon Juice. Here we will replace it with Curd. Curd changes the taste and colour of the chutney. It can be served with snacks such as pakodas, samosa, parantha, etc. Some people don’t love curd in their food. They can try our Coriander Mint Chutney that is prepared without using curd.

You can visit for different Coriander (Dhania) and Mint (Pudina) Chutneys:

Coriander Mint Chutney

Coriander(Dhania) Chutney

Mint (Pudina) Chutney

Coriander Curd Chutney

Coriander Tomato Chutney

Print Pin

Coriander Mint Curd Chutney

Coriander Mint Curd Chutney is prepared from Coriander Leaves, Mint Leaves and Curd as the main ingredients in addition to few spices and other ingredients. The quantity of Coriander Leaves should be taken much more than Mint Leaves. This chutney is similar to what we are served in restaurants.

Course Dips & Spreads, Side Dish

Cuisine Indian, North Indian

Keyword Coriander Mint Curd Chutney

Preparation Time 10 minutes minutes

Cook Time 0 minutes minutes

Passive Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories

Author Recipe by Chits

Ingredients:

• 4 tablespoon Chopped Coriander Leaves
• 1 tablespoon Chopped Pudina (Mint)
• 200 gm Curd (Dahi)
• 2 piece Chopped Green Chillies
• 1 teaspoon Roasted Cumin Seeds Powder
• 1 teaspoon Chopped Garlic
• 1/2 teaspoon Black Salt
• Salt to Taste

Instructions:

• Wash the Coriander Leaves and Mint leaves separately to remove the soil from it.
• Remove them from the water and drain the excess water.
• After draining out the excess water, chop them into small pieces by removing the thick stems.
• Put the chopped Coriander and Mint leaves in the mixer grinder jar.
• Add 1 tablespoon curd along with other ingredients. Make a smooth paste by grinding it.
• Open the jar lid and add the remaining curd. Grind it again to make a smooth paste.
  
• Coriander Mint Curd Chutney is ready to serve.
  
• Take it out in a bowl and serve it with hot pakodas, samosas or bread pakodas.
  

Notes:

1. More Curd can be added if required depending upon the thickness of the mixture.
2. Instead of using roasted cumin powder, we can also use the whole Jeera seeds.
3. The Cumin Powder is prepared by roasting the cumin seeds in tawa and then grinding it to make a smooth powder.
4. The thickness and consistency of the chutney depends on the thickness of the curd that is being used. User a thicker curd.
5. Wash the coriander and mint leaves continuously in water to take out the dirt from it. To remove the dirt properly, leave the leaves in water for some time, so that the dirt settles down. When the dirt settles down, take out the leaves without disturbing the water.