Garlic and chilli dahi chutney
A simple, no cook chutney recipe that is made with yoghurt (dahi) and flavoured with garlic and chilis. This chutney works great as a condiment as well as a side dish
Ingredients
- 200 g yoghurt (dahi)
- 3-4 cloves garlic
- 3-4 fresh chilis or as per taste
- 2 tbsp oil
- 1 tsp mustard seeds
- 8-10 fresh curry leaves
- ¼ tsp asafetida hing
- 1 tbsp coriander leaves finely chopped
- salt to taste
Instructions
- Add the salt to the yoghurt (dahi) and whisk until lump free. Next, in a mortar-pestle (or a mixer) crush the garlic and chilis, coarsely. Add this to the whisked yoghurt and mix well
- In a small pan, heat the oil and add the mustard seeds. Once it splutters add the curry leaves and the asafetida (hing). When fragrant pour this tempered oil over the whisked and flavoured yoghurt
- Mix well and serve your yummy garlic and chilli dahi chutney as is or chilled as a condiment/side dish. Enjoy!
Notes
- The chutney tastes best when consumed fresh, the same day
- Use the number of chilis to be added as per your tolerance of heat
- Adding the tempering to the dahi chutney is optional. You can serve it just flavoured with the crushed chilis and garlic, as well
- tbsp - tablespoon
- tsp - teaspoon
- g - grams