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Yoghurt-based side dish classed as a chutney From Wikipedia, the free encyclopedia
Dahi chutney is strained dahi that is mixed into a chutney of mint and onions,[1] originating from the Indian subcontinent.
 | This article needs additional citations for verification. (December 2010) |
Dahi chutney (at right) with mirchi ka salan. | |
| Alternative names | Kadki dahi ki chutney, raita, mosaru bajji in Karnataka |
|---|---|
| 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 |
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 is 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 would be called raita.[4]
Varieties include:
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