On some weekends, all I want is a vacation to a tropical island with my best friend, but on most others, what I crave is the well-roasted tandoori grilled chicken with a side of green chutney that the lean, middle-aged man at the end of the street food lane near my house makes. The chicken there is top-tier—it’s just the right amount of spicy and charred gently to smother it with the smokiness of the tandoor. However, will I enjoy the chicken just as much without the green chutney? Most likely not, because, honestly, I love green chutney and calling it GREEN CHUTNEY. It’s less serious compared to its other ubiquitous names. Kebabs, momos, pakoras, samosas—you name it, the green chutney has a striking romance with most Indian snacks, and I love how versatile it is. It is like the denim jacket of chutneys. So I did it. I tried making the green chutney to pair with air fryer fried chicken, thanks to YouTube, and it turned out great. Seriously, there’s not a single step in it that you’ll probably mess up. It doesn’t even require a stove, so you know there’s nothing that could go wrong, even for someone who has only stepped into the kitchen twice in their whole life. So here is the super-duper easy recipe for restaurant style dhaniya chutney.
How to Make Restaurant Style Dhaniya Chutney at Home
– 1 cup fresh coriander
– 1 cup fresh mint leaves
– 5 garlic cloves
– 1-inch ginger
– 2 green chillies
– Juice of 1 lemon
– 1 tsp cumin
– 1/2 tsp salt
– 1/2 tsp chat masala (optional)
– 1/4 cup dahi
– Ice cube
- Combine all ingredients in the blender for a thorough mix.
- Whisk one cup of curd (or half if you prefer a milder taste of curd).
- Add the whipped curd to the blended mixture and mix it well.
Voilà! Your restaurant style dhaniya chutney, aka green chutney, is ready in under 5 minutes.
Enjoy it with some hot Indian snacks.