Party ideas

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. 

Pin

Some more dishes you may like with Mint:

Mint-Tomato-Coriander Salsa

Pin

Pudina Paneerwale

Pin

Pudina ChutneyPudi (Spiced Mint Powder – Condiment)

Pin

Omani Mint and Lentil Pilaf (GF and Vegan)

Pin

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

Pin

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


Pin



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. 

Pin

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. 

Pin

SUBSCRIBE TO MY NEWSLETTER

9 Comments

  1. Mayuri Patel

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

  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.

  3. Poonam Bachhav

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

  4. Priya Iyer

    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. 🙂

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

  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.

  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.

  8. preethi'scuisine

    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.

  9. Vasusvegkitchen

    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 ��

Thanks so much for dropping by.
We would love to hear how you liked this recipe.
Do take a moment to rate this recipe and leave a comment.

Your email address will not be published. Required fields are marked *

*