Hung Curd Green Chutney Dip Sauce

Prep Time:

20 Minutes

Cook Time:

5 Minute

Serves:

8 Servings

Level:

Intermediate

About the Recipe

The dip or chutney as we call it in India, is the most sought after dips that go perfectly with paranthas, samosas, chaats. Its so easy to prepare and so delicious that you will keep coming back to make it again and again. So lets check out the recipe.

Ingredients

1 buch of fresh cilantro or dhaniya leaves
½ cup of mint leaves
3 tsp of hung curd
½ tsp roasted cumin powder
½ tsp of chaat masala powder
1 tsp lime juice
1 inch ginger
2 green chillies
Salt to taste

Preparation

Step 1:

Take a clean cheesecloth and add the yougurt. Now secure it tightly and either keep it hanging for 20 minutes or place a heavy object over it to remove excess water from the curd. After 20 minutes,

Step 2:

In a big bowl, wash the cilantro and mint leaves thoroughly and roughly chop them

Step 3:

Now in a blender, add all the ingredients, cilantro, mint, ginger cumin powder, chaat masala powder, lime juice, green chillies, and curd. Blend everything nicely to get a smooth consistency.

Step 4:

Transfer it to a bowl and enjoy. You can store it in the fridge in an airtight bottle for 3 days.

Serve it with paranthas, or snack it as a dip with your favorite nachos or chips! Enjoy!!!

Tip

Best to prepare fresh batches and consume within 3 days even if stored in fridge.
If you are time bound and cant prepare the hung curd, then scoop the top layer of the curd that has minimum water content. This will ensure your chutney is not too watery.