- Green chutney raita ( coriander and mint curd dip)
- Pineapple raita (pineapple curd dip)
Green chutney raita is one of the best curd dips that you can use as a side of your meal or with your snacks. Mint raita or green chutney raita a popular Indian style simple Mint Dip made from fresh mint leaves and curd (plain yoghurt) is a perfect accompaniment for HYDERABADI DUM BIRYANI, Lemon Rice -A Flavorful Rice, parathas and snacks like paneer tikka or kebabs.
This is a restaurant-style recipe of green chutney raita that you can make in less than 10 minutes! I am not sure what to call this recipe? Raita or a chutney? However, after a long discussion with my handsome hubby, we agreed to call it raita when served with food and dip or chutney when served with snacks.
Some people like this green chutney raita to be really thin and runny. If you find that it is too thick for your liking, try adding a couple of drops of milk to it to thin the coriander and mint chutney out.
If you prefer a thicker dip or raita, don’t place all the ingredients in a blender as I suggest below as blenders really thin it out. Instead, blend the coriander, mint, garlic and chillies into a paste. Then whisk this paste with the yoghurt to perfect this coriander and mint chutney.
Very tangy tasty dip generally serve as an accomplishment with kababs and biryani. Today I made this with kababs and satay for an evening get together.
Finally, I would like to suggest you a few more recipes from my blog
Green chutney raita ( coriander and mint curd dip)
Course: SidesCuisine: IndianDifficulty: Easy4
servings15
minutes159
kcalGreen chutney raita is a very tangy tasty dip that generally serves as an accomplishment with kababs and biryani. The best dip ever
Ingredients
- For green chutney –
Half a bundle …green coriander
Half a cup ……..fresh mint
3 …………………green chilli
1tsp………………tamarind pulp
1/2 tsp ………….sugar
Salt as per taste
- For raita :
2 cup whipped curd
Directions
- For green chutney raita
- First, I made green coriander and mint chutney for which I took half a bundle of coriander and half a cup of mint leaves and cleaned and washed them properly in water.
- chopped them nicely and put them in a mixer jar with 3 green chillies,1 tsp tamarind pulp, 1/2 tsp sugar, salt as required and churned nicely in the mixture to make a paste.
- For raita
- I took 2 cups of curd and beat it nicely and then I added 4 to 5 tsp of green chutney in it.
- mixed them nicely and then served them with my satay and kababs. It came out so well that I thought that I will try it as a barbecue sauce also next time.
For this we required :