This is a special chutney prepared with coriander and mint, with the special addition of curd for tanginess.
This chutney really goes well with tandoori dishes, and is usually served in the restaurant as well.
Pudina/Mint - 1 cup, cleaned
Coriander - 1 cup, cleaned
Curd - 1.5 cups (add as required)
Green chilies - 5
Salt - 1 teaspoon
Jeera - half teaspoon
Procedure:
1. Grind all the ingredients together. Do not add water. Add curd if required
That's all. The Coriander-Mint Chutney is ready to serve with your tandoori dishes.
Note: It can be refrigerated for 3-4 days
Green chilies - 5
Salt - 1 teaspoon
Jeera - half teaspoon
Procedure:
1. Grind all the ingredients together. Do not add water. Add curd if required
That's all. The Coriander-Mint Chutney is ready to serve with your tandoori dishes.
Note: It can be refrigerated for 3-4 days
