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A delicious no-cook dip made with yogurt, mint and basic spices. Served with kebabs, tikkis, parathas and other snacks.
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5 from 7 votes

Dhaba Style Dahiwali Hari Chutney

A delicious no-cook dip made with yogurt, mint and basic spices. Served with kebabs, tikkis, parathas and other snacks. 
Prep Time5 minutes
Active Time0 minutes
Course: Chutney, Condiment, Dip
Cuisine: Indian, North Indian
Keyword: Chaat Chutney, Chatni, Chutney, Chutney for Parantha, Dahi wali Chutney, Dhaba wala Chutney, Hari chutney, Kebab Chutney, Mint Chutney, Pudina Chutney
Yield: 150 ml
Author: Kalyani

Equipment

  • Wet Blender

Materials

  • 1 cup Mint leaves pudina ,tightly packed
  • ¼ cup Raw mango optional but recommended
  • 1 teaspoon Salt
  • ¼ cup Coriander leaves opt,I didn’t add
  • 2 cloves Garlic I didn’t use
  • 3 Green chillies adjust spice
  • 1 teaspoon Sugar
  • ½ teaspoon Chaat Masala
  • ½ teaspoon Roasted cumin powder
  • ½ tablespoon Lemon juice if the raw mango is not tart enough
  • ½ cup Thick curd

Instructions

  • In a blender, blitz all ingredients except the hung curd to a smooth paste with 1-2 teaspoon water.
  • Adjust salt and spice.
  • Whisk the thick curd and add to the chutney.
  • Refrigerate and serve.