Wednesday, November 5, 2014

How to Make Mint Chutney

·         3 to 4 tbsp fresh curd/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 the curd in a bowl and beat it with a whisk or spoon or egg beater till smooth.
2.    mix the spice powders and salt with the curd.
3.    grind the mint leaves, coriander leaves, ginger, onion and green chili with little water to a smooth paste.
4.    mix the freshly ground green chutney with the curd.
5.    blend both of these till they become uniform and one in color.
6.    serve the mint chutney with any tandoori snack or starter.

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