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
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.