Tuesday, December 16, 2014

Pudina Chutney for Tandori Recepies


RECIPE TYPE: appetizer, side
CUISINE: north indian
SERVES: 1 bowl
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 3 to 4 tbsp fresh curd/yogurt or cashew yogurt
  • 1 and half cup fresh mint leaves/pudina
  • 1 cup fresh coriander leaves/dhania
  • 1 green chili/hari mirch, chopped
  • 1 small onion/pyaaz, chopped
  • ½ inch ginger/adrak, chopped
  • 2-3 garlic cloves/lahsun, chopped (optional)
  • 1 tsp cumin powder/jeera powder
  • 1 tsp chaat masala
  • 1 tsp dry mango powder/amchur or dry pomegranate seeds powder/anardana powder
  • black salt or rock salt as required

1: take curd in a bowl and whisk it till its smooth. add cumin powder, chaat masala and mango powder to the curd and mix well.

mint chutney for tandoori recipes
2: in a blender or wet grinder take freshly rinsed mint leaves (pudina), coriander leaves, green chilies, onion and ginger.
mint chutney for tandoori recipes
3: grind with a little water to a smooth paste. mix the green chutney paste with the curd.
mint chutney for tandoori recipes
4: with a spoon start to blend both the green chutney and curd.
mint chutney
continue to mix and blend till the whole mint chutney becomes uniform and in one color. check the mint chutney for salt and seasonings and add more if needed.
serve the mint chutney immediately or serve it cold with any tandoori snack or starter recipes like sindhi aloo tukfrench friesperi peri potato wedges, beetroot tikkitandoori aloohara bhara kabab and aloo tikki.

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