One of the easiest and tastiest chutney recipe to serve along with any kind of snacks like Kebabs, fritters, rolls etc. Though I make this chutney since many years, never shared my way of making it. I make it in really simple manner with easily available ingredients.
Just few regular ingredients put together and you will get an awesome, finger licking dip or chutney or accompaniment to pair with your favourite snacks and any kind of plain rice dishes.
I have not taken the procedure pics this time but will make it soon again and post all the pics with quantity of ingredients shown in the pic
You can always adjust the quantity of hung curd you put to get the desired consistency of the chutney. It’s like, if you are serving it as chutney, then keep it little thick and if you are serving it as a dip, then make it slightly runny.
Ingredients : measuring cup used – 200 ml
Mint leaves – 1 cup (loosely packed)
Coriander leaves – 1/2 cup
Curry leaves – 1 sprig, medium sized
Salt – to taste
Hung curd – 1 cup (adjust)
PROCEDURE :
Wash and rinse well all the leaves, remove all the water (pat dry)
Put all the above ingredients in a mixie jar and grind finely
The curd chutney is ready to be used as per requirement