Restaurant-style Dahi chutney recipe | Cilantro yogurt chutney is a spicy green Indian condiment that goes very well with any snack or appetizer. It is easy to make and tastes delicious. Here is how to make it.
I love this chutney, it is very flavorful. This easy and delicious restaurant-style Dahi chutney recipe uses cilantro, garlic, cumin, creamy yogurt, and a pleasant aroma.
Making this curd chutney is easy because you only need everyday ingredients such as coriander leaves, mint leaves, hung curd, roasted cumin powder, garlic, salt, and lemon juice.
Remove the leaves from the stem and use fresh mint and coriander leaves. Using wilted green leaves can ruin the flavor and color of the chutney.
The only curd you can use is hung curd; regular curd can lead to watery chutney when it leaves the water. I have provided the process below on how to make hung curd at home.
With Chaat masala and lemon juice, this chutney is just the right amount of tangy. Based on your taste and preference, you can change the number of spices and salt.
You may also like some other snack recipes on my blog – Samosa With Olives And Peas Patties – Air Fried, Chili Cheese Toast – Air Fryer Spicy Cheese Toast, Vegan Spanish Spinach Croquettes – Air Fried, Air Fryer Cucumber Fritters,
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What is Restaurant style Dahi chutney recipe | Cilantro yogurt chutney?
Have you ever wondered what the delicious Green Chutney was in restaurants? Well, that delicious Chutney is this Dahi Chutney. It’s actually a regular green chutney with a twist.
You might be wondering or wondering what can be the twist? If you are thinking green-colored chutney with hung curd added. That makes it creamy, spicy, and with a little hint of tanginess.
You can use this chutney with Paneer Pakora, Samosa, Kachori, and other Indian snacks. I like adding a dash of this to chaat or other Indian snacks.
In fact, sometimes I even serve it aside with my ordinary meals. The recipe for this green chutney with curd is just as straightforward as that for your coriander mint chutney. Just add the ingredients to the blender and grind.
Green chilies give it an extra kick, coriander and mint leaves are fresh, and chaat masala with lemon juice makes it tangy.
This Restaurant style Dahi chutney recipe | Cilantro yogurt chutney is,
- Tangy + Spicy
- Served with Tandoor/Grilled recipes
- Just like Your restaurant one
- 1 Cup/ bunch Fresh Coriander
- 1/2 cup Fresh Mint
- 2-3 Green Chillies
- 1 inch Ginger (chopped)
- 1-2 cloves Garlic
- 1/2 cup Hung Curd
- 1/2 tsp Roasted Cumin Powder
- Salt (to taste)
- 1/2 tsp Chaat Masala Powder
- Pinch of black salt
- 1 tbsp Lemon Juice
Check out the Restaurant style Dahi chutney recipe | Cilantro yogurt chutney Video :
How To Make Restaurant style Dahi chutney recipe | Cilantro yogurt chutney Step By Step With Photo:
- Add all the ingredients to a blender and blend to make smooth chutney.
- Dahi chutney is ready to serve.
Important Suggestion To Keep In Mind
- The usual curd will turn it watery, so use only thick yogurt or curd.
- It is better not to add lemon juice to Dahi ki Chutney if it is slightly sour.
- You can mix curd into leftover green chutney instead of doing it from scratch if you have leftover chutney. Even this works.
- Don’t compromise on the sauce, as it tastes great when it’s spicy and tangy.
Light and exceptionally tasty Coriander Mint Chutney with Curd complements most Indian starters nicely, and since this chutney is mild in nature, it is appropriate for accompanying spicy, deep-fried starters.
This chutney goes well with tandoori, grilled, and tikka dishes. Try it with Tandoori Chicken, Aloo Pakoras, Veg Cutlets, etc.
This dish can also be served as a side dish with your everyday meals, or along with crackers, papads, and fryums.
Even better, it goes deliciously with stuffed parathas like Aloo Paratha, Gobi Paratha, Mooli Paratha, or can be used to spice up your favorite snacks, such as Aloo Bhalla, and Dahi Puri.
If stored in an airtight container in the fridge, Dahi ki Chutney will last right up to 2-3 days. While reusing, mix it up well and bring it back up to room temperature.
Frequently Asked Questions
Making Hung Curd: How do I do it?
A muslin cloth should be spread on a plate. Add the yogurt to the cloth and secure it by tying the sides. Next, squeeze out as much whey as possible from the container. Then hang it just above your kitchen sink to drip into the sink.
After 30 to 60 minutes, squeeze again to remove any excess whey in the yogurt. After the whey drops to the bottom of the cloth, your hung curd is ready to be used.
When it’s not in use right away, cover it and keep it in the fridge for about 4 to 8 hours.
How to make it vegan?
Coconut yogurt or any other vegan yogurt can be used in place of the hung curd to make a vegan version of the dish.Print
Note: A rough estimate of nutrition is provided.
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