Make this restaurant-style green chutney for tandoori chicken, fish, salmon tikka and kebabs to enhance their exciting flavors. Healthy and creamy, this Indian mint sauce (hari chutney) is very easy to make and absolutely delicious!
Roughly chop the chilli, mint leaves, coriander leaves and stalks. Peel and grate the ginger.
Place all the chopped ingredients with yogurt, lime juice and spices in a blender jar. Blend until you get a smooth chutney.
If your blender is not powerful enough, coarsely blend the coriander stems, chili and ginger (or finely chop them) before adding the rest of the ingredients.
Serve the restaurant-style green chutney with your tandoori chicken or tikka.
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Notes
How to make hung curd:For this recipe, homemade curd may also be used instead of store-bought yogurt. Homemade curd may be watery, so place the curd on a muslin cloth, tie and hang it from the tap over the kitchen sink. Let the water drain for about 20 to 30 minutes. The curd would become thick and creamy.Pink salt:I use Himalayan pink salt for added flavor. You can use regular sea salt, too.