This recipe of Dahi Chutney is the 2nd Runner Up recipe in our 5th Anniversary Celebration Contest. This was submitted by Meetali Patil from Pune. Meetali is a die-hard foodie by nature. She never had much interest in cooking until one fine day when she had a severe bout of food poisoning while she was away from home working in Hyderabad. From that day onward, she started cooking her own meals and fell in love with the art of cooking. She likes to try out different recipes as and when she gets time from work and running around her lovely 2 year old daughter. She feels ecstatic when her family and friends relish the food cooked by her. She calls this recipe of Dahi Chutney as a chutney with a twist due to the unique mix of ingredients and the proportions. It is a quick and simple to prepare side dish.
- Freshly grated coconut – 1 cup
- Coriander leaves – 1/2 cup
- Green chillies – 2-3 (depending on how much spice you can handle)
- Curd – 1 cup
- Sugar – 1 teaspoon
- Salt to taste
- Oil, few curry leaves and mustard seeds for seasoning
Preparation time: 15-20 mins.
Take freshly grated coconut, green chillies, coriander and little water and grind them together into a fine paste in a mixer or blender. Ensure you add just enough water that aids in grinding. Too much water will spoil the consistency and texture of the chutney.
Take curd in a bowl and add the above mixture along with sugar and salt. Mix thoroughly.
Heat about 2 tablespoons of oil in a pan and add curry leaves and mustard seeds to it. Season chutney (above mix) with this while the seeds are spluttering. Mix well into a smooth consistency.
Dahi chutney is ready to be served. Relish it as a side dish with any South Indian meal.
Tip: In case you do not have freshly ground coconut at hand, you can use dry coconut (khobra) also. Just soak the coconut in a bowl of water for about half hour before making the chutney.