Continuing with my hung curd spree, today I am posting a quick mint and coriander dip with hung curd. We celebrated my daughter’s birthday over the weekend which is the reason I was left with some mint & coriander chutney as also a whole load of chips that feature in the photos.
So I just mixed the hung curd and chutney to get a creamy dip. It is a nice way to revamp leftover chutney and get a smooth dip. I need some carrots now with this dip to balance out all the cake I have been eating.
WHAT WE NEED
3 tbsp Mint & coriander chutney
2 tbsp Hung curd
WHAT TO DO
- Mix the chutney with the hung curd with a whisk or in a blender
- Check for the saltiness and add salt accordingly
- Serve with carrots or chips (chips actually 😉
- To make mint & coriander chutney, take a small bunch of fresh coriander, 4 sprigs of mint, a couple of garlic cloves and 3-4 green chillies. Mix them all with salt in a blender. Add water to form a smooth mixture. You can replace the water with some extra virgin olive oil. If you are using water, drain it out before adding to hung curd.
This is my post for the Blogging Marathon for the theme, ‘Condiments’.