How To Make Restaurant-Style Green Chutney At Home
Image Credit: Pudina Chutney/

Chutneys are a traditional favourite to serve alongside any Indian dish, and we are fortunate to have access to a variety of them because of our culture and background. However, we can all agree that green mint chutney is the most popular and is great when paired with any type of Tikki, chaat, or even dal chawal. Although the majority of us create the delicious green chutney at home, it hardly ever tastes anything like the kind we get in restaurants. So, if you're interested in making a delicious, thick, creamy, vivid green chutney at home, Chef Saransh Goila has the ideal recipe for you. We have all attempted to create restaurant-style chutney at some point and failed, despite trying numerous recipes. However, Chef Goila has provided us with a simple recipe that we can use to make a spicy and delicious green chutney that would go well with snacks and other meals. The chef commented on Instagram when he shared this recipe "Simple techniques to make DAHI CHUTNEY incredibly thick and green. Use ice cubes to make the green paste rather than mixing yoghurt and the paste first in a mixer. This tasty, chutney-like green condiment is made with mint and fresh cilantro or coriander leaves, yoghurt, green chiles, and garlic. With samosas, pakoras, kebabs, paranthas, and even as a salad dressing, this chutney is delicious.
Cilantro contains calcium and vitamin K, which promote the growth of healthy bones, teeth, and hair. In some regions of Europe, cilantro is known as the "anti-diabetic" plant, and studies have found that it has a number of health benefits, including lowering blood pressure, and cholesterol, and supporting healthy cardiovascular function.

1. 1 bunch of coriander leaves/cilantro
2. 1 lime
3. 1 green chilli
4. 1/2 cup yoghurt or sour cream
5. salt to taste
6. 1 clove of garlic or more if you like
7. 1 spring mint leaves

Pudina chutney/

After thoroughly washing the cilantro and mint, combine all the ingredients in a food processor and pulse until a paste forms. If you like a thinner consistency, add water.