I always relished the pudina chutney served with tandoori chicken or kababs. This is my try and it turned out quite well..
Ingredients
1 cup punina leaves
2 spoon corriander leaves
2 cup curd
salt to taste
Method
- Grind the pundina leaves and corriander leaves in mixer
- It will form watery paste, filter to get the pudina water
- In a pot mix curd and salt
- Now mix the pudina water spoon full at a time till completely mixed
Notes
Use thickest possible curd as we are anyway adding pudina water so it will be little thinner anyways
Posts
what`difference`will`it`make`if`u`add`curd`pudina`and`corriander..according`to`me`it`will`give`better`results
cutezangle, I think i might not like it.. it will give it little corrianderish taste and this chutney I love mainly for its pudina flavour and smell... :)