This Indian mint sauce (hari chutney) is very easy to make and absolutely delicious!
Make this restaurant style green chutney for tandoori chicken, tikka and kebabs to enhance their flavors
Roughly chop the mint leaves and coriander leaves, ginger and green chilli.
Add the rest of the ingredients: yogurt, lime juice and spices. Place them along with the chopped ingredients in a high speed blender jar or food processor.
Blend into a smooth chutney.
Roughly blend the coriander stems, ginger and chili first before adding the rest of the ingredients.
– For this green chaat chutney recipe, homemade curd may also be used instead of store-bought yogurt. – The stems of coriander may also be used since they have a lot of flavor.
There are tons of options: Use this green chaat chutney as a side for the popular Indian tandoori dishes and kababs. Let's look at a few:
This green (hari) chutney with curd is the perfect sauce for melt-in-your-mouth salmon tikka that is full of smoky tandoori flavors.
Oven baked tandoori chicken legs paired with this mint chutney make a great appetizer when you're serving a crowd with Indian food.
You can also serve tandoori cauliflower bites with this dhaniya pudina chutney as a vegetarian appetizer.
Pair this Indian mint sauce with salmon kabobs baked in the oven with yogurt and unique spices like saffron that turns out to be a delicious appetizer!
This is yet another healthy Indian appetizer to pair with the dhaniya pudina chutney.
A healthy take on the chana chaat served as an Indian snack. Drizzle the dhaniya pudina chutney on this chana salad for an awesome chaat experience!