August 5, 2019

5-min Dahiwali Hari Chutney - a Zero Cook, GF Dip for Kebabs and Tikkas

Mint as a herb has been known as a cure for stomach upset / bloating / flatulence along with helping in digestion. It’s also used in many mocktails / cocktails where it’s muddled and adds a lot of zing to the drink. We prefer mint in our chaats' Green Chutney , pudina thogayal ( a thickish chutney that’s eaten with rice and sesame oil) or even in jal jeera (a summer favourite drink at home). My favourite remains the Mint and Tomato Salsa (Vegan & GF)

Today I present  a new favourite  - Dhaba style dahiwala hari chutney- a gluten free dip that is served with tandoori dishes / Tikkas and kebabs at most restaurants and dhabas.  Super easy to make, I had served this with my Baked tandoori gobhi appetiser posted a few weeks ago. 


Some more dishes you may like with Mint:




Pudina ChutneyPudi (Spiced Mint Powder - Condiment)




Chutneywale Aloo (Baby Potatoes in a spicy minty sauce - GF and Vegan)


Super easy and delicious, this dip today requires less than 5 mins to blitz and serve. Make this for your next party / potluck and you are sure to have a lipsmacking dip to go with crudités, kebabs , and much more. 

Prep time - 15 Mins (even a overnight prep would help) ; no cook, makes ~ 100 ml of the dip

You would need:

Mint leaves / pudina - 2/3 cup (tightly packed)
Raw mango - 3 tsp (optional but recommended)
Salt to taste 
Coriander leaves - 1/2 cup ( I didn’t add)
Garlic - 2 cloves (I didn’t use)
Green chillies - 1 or 2 (adjust spice)
Sugar - 1/2 tsp
Chaat Masala  - 1/2 tsp
Roasted cumin powder - 1/2 tsp 
Lemon juice - 1/2 tsp (if the raw mango is not tart enough) 
Hung curd - 1/2 cup 
PIN FOR LATER



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

Mint or any other herb (except coriander / curry leaf) was to be used this week of foodiemonday bloghop in #207Herbalicious - a theme hosted by Swati. Swati’s blog is bursting with delectable bakes, UP’s regional cuisine and many more traditional dishes. 


9 comments:

  1. Such a cooling dip or chutney. I love to make it whenever I have serve it as a starter with salted chips. Tastes heavenly.

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  2. Dip sounds tounge tickling. I would love to have it with some nachos or stuffed paratha. This mint flavoured dip will be a perfect accompany with kabab. Bookmarking it to try sometime.

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  3. This minty dip with hung curd sounds absolutely tempting. I would love to pair it with my grilled tikka.

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  4. This is one of my most favourite dips ever. I often make it as a side for parathas or rotis. With tandoori dishes, of course, this has to be there. :)

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  5. Easy and simple and rich in flavours, mint dip looks so vibrant. perfect with tikkas,paranthas and even chips and nachos.

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  6. one of my favorite dip and I will like to lick it as such. Must needed for any starters. Addition of mangoes is new to me and they look absolutely delicious.

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  7. So easy yet so delicious. Definitely will make it with raw mango but will have try this next season. I always throw out the mint because I keep postponing making anything. This chutney is a great idea.

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  8. Dahiwali hari chutney looks so delicious.Use of raw mango sounds interesting.Will try your version soon.Another wonderful recipe using mint and raw mango.

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  9. Loved all the ingredients added in it, very aromatic and tasty dip for starters and snacks. Adding roasted cumins powder and raw mango make this chutney/dip more flavorful and lip smacking ��

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Cheers
Kalyani

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