Curd Chutney is a quick sidedish for idli,dosa,chapathi etc. It can be made with minimal ingredients but do not underestimate the taste, its so flavourful and tasty. Dahi Chutney Recipe with step by step pictures and video.
Curd chutney is a quick sidedish for idli,dosa,chapathi etc. It can be made with minimal ingredients but do not underestimate the taste, its so flavourful and tasty.
The first time I heard and saw this chutney was in a tv show long time back but had no clue of the measures. But vaguely remembered the ingredients so tried it first for dinner adjusting the measures to suit our taste buds. It was so tasty then after few trials shot the video and here I am with this recipe.
This chutney is a bit spicy but curd balances it but you can reduce spice level a bit according to your preference.
About Curd Chutney
Curd mixture : To begin with : First mix all the spice powders along with required salt to curd, whisk well to form a lumpfree creamy mixture. Set aside.
Tempering : First heat oil, temper mustard, cumin seeds, let it crackle then add ginger garlic paste. Saute for a minute until browned then add onion saute until golden. Then add curd mixture.
Cook chutney : Cook the mixture for few mins until oil seperates. Cook covered for few mins, stir inbetween and cook. Finally curd chutney ready to be served with idli, dosa, chapathi etc.
Serving and Storage
- This curd chutney goes well with idli, dosa, chapathi etc.
- It keeps well in room temperature for a day . However you need to store this in fridge to avoid sourness. Keeps well in fridge for 3 days. No freezing recommended.
More chutney recipes
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📖 Recipe Card
Curd Chutney | Dahi Chutney
Ingredients
- 1 cup thick curd
- 1 tablespoon red chilli powder
- 2 tablespoon coriander powder
- 1 teaspoon garam masala powder
- 1 medium onion finely chopped
- 1 tablespoon ginger garlic paste
- salt to taste
- 1/2 cup water
To temper:
- 2 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
Instructions
- To begin with first to curd, add red chilli powder.
- Add coriander powder,garam masala powder and required salt.
- Whisk well to form a smooth creamy mixture. Set aside.
- To a kadai : heat oil, add mustard seeds let it crackle.
- Then add cumin seeds let it crackle, now add ginger garlic paste.
- Saute until golden.
- Add chopped onion.
- Fry until golden.
- Then next add curd mixture together with onion.
- Mix it well.
- Boil in low flame first.
- After that cook covered for few mins.
- Open then give a quick stir. Curd chutney getting ready.
- Again cook covered for 3-5 mins or until raw smell of spice powders leave.
- Oil seperates like this.
- Consistency should be slightly thick like this.
- Switch off. The oil floating on top will give more shelf life. Enjoy Curd Chutney!
Video
Notes
- Do not compromise on oil - may be you can neglect it while serving.
- I added homemade red chilli powder and it was medium spicy.
You can use red chilli powder or even kashmiri chilli powder. - I used groundnut oil. You can use refined oil or even gingelly oil.
- You can taste check for the doneness. It takes just 10 mins in total after curd mixture is added.
How to make Curd Chutney
1.To begin with first to curd, add red chilli powder.
2.Add coriander powder,garam masala powder and required salt. 
3.Whisk well to form a smooth creamy mixture. Set aside.
4.To a kadai : heat oil, add mustard seeds let it crackle.
5.Then add cumin seeds let it crackle, now add ginger garlic paste.
6.Saute until golden.
7.Add chopped onion.
8.Fry until golden.
9. Then next add curd mixture together with onion.
10. Mix it well.
11.Boil in low flame first.
12.After that cook covered for few mins.
13. Open then give a quick stir. Curd chutney getting ready.
14. Again cook covered for 3-5 mins or until raw smell of spice powders leave.
15.Oil seperates like this.
16.Consistency should be slightly thick like this. 
17. Switch off. The oil floating on top will give more shelf life.
Curd chutney ready!
Expert Tips
- Do not compromise on oil – may be you can neglect it while serving.
- I added homemade red chilli powder and it was medium spicy. You can use red chilli powder or even kashmiri chilli powder.
- I used groundnut oil. You can use refined oil or even gingelly oil.
- You can taste check for the doneness. It takes just 10 mins in total after curd mixture is added.
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