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![]() Dahi chutney (at right) with mirchi ka salan. | |
Alternative names | Kadki dahi ki chutney, raita, mosaru bajji in Karnataka |
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Course | Side dish to biryani |
Place of origin | Indian subcontinent |
Region or state | Indian subcontinent |
Associated cuisine | India, Bangladesh, Pakistan |
Main ingredients | Curd, green chilli peppers, mint, onions |
Dahi chutney is strained dahi that is mixed into a chutney of mint and onions, [1] originating from the Indian subcontinent.
The traditional ingredients are dahi, onions, tomatoes, mint leaves, coriander, chilli peppers, and salt to taste.[ citation needed ]
There are multiple ways to prepare the side dish. Mint, coriander, and a chilli pepper are cut and mixed into yogurt which is then blended in a blender for a minute. [2]
Perugu pachadi is a Southern Indian regional variant of curd chutney. It is also a yogurt-based dip that includes vegetables such as tomato, cucumbers, squash, mango, and bitter gourd, either raw or cooked. [3]
This variety is popular in coastal Andhra Pradesh. In Northern India, it is called raita. [4]
Varieties include: