Coriander Yogurt Chutney Recipe | Dhaniya Dahi Chutney

Coriander yogurt chutney / dhaniya dahi chutney recipe – a flavorful and easy to make spiced chutney using fresh coriander leaves and yogurt ( curd ). This versatile Indian style chutney or dip goes well with tandoori dishes, snacks as well as a side dish for pulao or biryani.

It is a spicy, tangy and aromatic dip that is easy to make in minutes just like mint coriander chutney. The best part is it is almost like a restaurant style chutney.

About This Recipe

Herbs like mint and coriander add so much flavor to any dish and this dip too is flavorful and delicious. I bet you can’t stop with one serving!

There is also no cooking involved in this cilantro yogurt chutney recipe. Pick fresh coriander leaves, add all the other spices including curd and blend them together. That’s it, spicy and tangy dip is ready!

Health Benefits

• Coriander Leaves:
  • They are rich in vitamin C.
  • This herb is also a good source of dietary fiber and iron.
• Yogurt:
  • It is a great source of protein.
  • Its a great source of calcium too.

Ingredients You Need

• Coriander Leaves: Pick fresh coriander leaves or cilantro for this recipe.
• Yogurt: dahi or curd gives body to the dip.
• Ginger: It adds a nice flavor to the chutney.
• Chillies: Green chillies lends heat to this chutney. Depending on the spiciness of the chillies, you can increase or decrease the number of chillies.
• Lemon juice: Freshly squeezed lemon juice gives a nice tangy flavor to the dip.
• Chaat Masala Powder: Adds nice flavor, so its better not to skip it.
• Salt

How to make Coriander Yogurt Chutney step by step

1. Firstly, pick coriander leaves along with tender stems. Wash the picked coriander leaves thoroughly.
2. Take roughly chopped coriander leaves in a blender or mixer jar.
   
3. Now add curd.
   
4. Then add roughly chopped green chillies and chopped ginger.
   
5. Add the spice powders and sugar along with salt.
   
6. Finally add lemon juice and blend the ingredients together in a blender or mixer to a smooth consistency. Dahi chutney is now ready to be served.

More Chutney Recipes

Chutney Recipes

Red Capsicum Chutney

Spinach Chutney

Sesame Coconut Chutney

Green Coconut Chutney

Recipe Tips

• Fresh cilantro: Use fresh coriander leaves or cilantro for this recipe for the best taste.
• Chillies: Adjust green chillies as per taste and spice level you prefer.
• Storage: You can store the chutney in an air-tight container in the refrigerator for a couple of days.

Serving Suggestions

• With Pulao: Serve this chutney with biryani or pulao like gobi pulao.
• With Snacks: You can serve it with snacks like baby corn pakoda.
• With Flat Breads: Serve it along with rotis, chapathis or parathas like carrot paneer paratha.

Coriander Yogurt Chutney Recipe

Category:Side Dish

Cuisine:North Indian

Author:Jiya Jesh

Yield:4 servings

Prep Time:10 mins

Cook Time:–

Total Time:10 mins

coriander yogurt chutney recipe – a flavorful and easy to make spiced chutney using fresh coriander leaves and yogurt ( curd ). This versatile Indian style chutney or dip goes well with tandoori dishes, snacks as well as a side dish for pulao or biryani.

Ingredients

• 1 cup coriander leaves ( dhaniya patta / kothamalli / cilantro )
• 1/2 tsp finely chopped ginger ( adrak / inji )
• 1 green chilli ( hari mirch / pachai milagai )
• 1/4 tsp ground black pepper ( kali mirch / milagu )
• 1 tbsp lemon juice
• 4 tbsp yogurt ( dahi / curd / thayir )
• 1/4 tsp sugar
• 1/2 tsp chaat masala powder
• 1/8 tsp salt

Instructions

1. Pick coriander leaves along with tender stems. Wash the picked coriander leaves thoroughly. Peel and finely chop the ginger. Roughly chop the green chilli. Roughly chop the coriander and transfer to a blender or mixer jar.
2. Now add curd.
3. Then add the chopped green chillies and ginger.
4. Add ground black pepper, sugar and chaat masala powder along with salt.
5. Finally add the lemon juice. Blend all the ingredients together in the blender or mixer to a smooth consistency. Coriander curd chutney is now ready to be served with snacks, tandoori dishes, biryani / pulao or as an accompaniment to your meal.

Notes

• Measurement cup used is 1 cup = 250 ml
• Its best to use fresh coriander leaves or cilantro for this recipe.
• You can store the chutney in an air-tight container in the refrigerator for a couple of days.
• Adjust green chillies as per taste.
• You can adjust salt to taste.

Nutrition Information

Serving size:1 serving Calories:19 calories Fat:0.3 g Saturated fat:0.3 g Unsaturated fat:0 g Trans fat:0 g Carbohydrates:2.1 g Sugar:1.7 g Sodium:122 mg Fiber:0.2 g Protein:1.4 g Cholesterol:1 mg