Indian
Indian - Chutneys and Sides
Hariyali Kebab Mint Coriander Chutney
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 1 1/2 cups thick plain yogurt
- • 1/4 cup fresh mint leaves
- • 1/4 cup fresh coriander leaves
- • 1 green chili
- • 1 garlic clove
- • 1/2 tsp roasted cumin powder
- • 1/2 tsp salt
Preparation Steps
1
Phase 1
Whisk the yogurt in a bowl until completely smooth and slightly runny.
2
Phase 2
Blend the mint, coriander, green chili, and garlic into a fine paste.
3
Phase 3
Fold the green paste into the whisked yogurt with the roasted cumin and salt.
4
Phase 4
Refrigerate the dahi chutney for 30 minutes for the flavours to blend.
5
Phase 5
Serve chilled as the cooling green side to kebabs, tandoori dishes, and biryani.