Tangy Mint Dip: a very easy to make dip at home. Made with fresh mint and coriander leaves. Added with spices like pepper, red chilli powder, green chilli for a spicy taste. Mixed with hung and churned curd for thickness. Tantalised with lemon or amchur powder for a tangy taste. Food Type: Vegetarian
Prepare Time:15 mints | Grind Time: 5 mints
Total Time: 20 mints | Serves: 4
Author: Sriram | Cuisine: South Indian | Recipe Type: Dip
Note: 1 Hour Hung the curd in a muslin cloth or cotton cloth to get the thick curd
Making of Tangy Mint Dip
Ingredients
Fresh mint leaves as required - 1 cup
Fresh coriander leaves as required - 1 cup
Thick curd (Hung the curd for an hour in a muslin cloth or cotton cloth to get the thick curd) - 1 cup
Chat masala - 1 tbsp
Cumin powder - 1 tbsp
Medium sized onion - 2 to 3
Medium sized tomato - 2
A piece of ginger peeled and chopped
3-4 cloves of garlic peeled chopped
1 green chilli, chopped (increasing the number of green chilies will increase the heat in the chutney, for a hotter and spicier version, you can add 2 green chilies)
Amchur powder/Lemon Juice - 1 tbsp
Black salt or rock salt as required
1 or 2 tbsp of water to grind the chutney
Cooking methods with Nala's touch.... Tangy Mint Dip making 1 Wash with warm water, rinse and chop the mint and coriander leaves nicely 2 Wash, peel and rinse the onion chop roughly 3 Wash, rinse and chop the tomatoes roughly 4 Add these fresh veggies, ginger, garlic, green chilli in a chutney grinder or a blender 5 Take care in adding water - add 1 or 2 tbsp water and grind the ingredients till smooth 6 Store the green chutney in a bowl 7 Mix the curd (Hung thick curd) with a blender to make a thick paste and add chat masala, amchur powder and cumin powder and mix well 8 Add salt to taste 9 Mix the green chutney and curd, churn it very well so that it gets mixed properly eNalabaag Special: Restaurant Style Green Chutney Ready Serve it with Smoky Wheat Tandoori Veg Momos or Panner Tikka or Crispy Paneer Cubes
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