Dahi chutney is strained dahi that is mixed into a chutney of mint and onions,[1] originating from the Indian subcontinent. It is popular in South India and is a side dish along with mirchi ka salan for the popular Hyderabadi biryani.
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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 national 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.
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] Another way is to simply mix diced onions with salt and coriander into a bowl of fresh yogurt and serve as is.
Perugu pachadi is Southern Indian regional variant of curd chutney. It is also a yogurt-based dip that includes vegetables such as tomato, cucumbers, squash, mango, bitter gourd either raw or cooked.[3]
This variety is popular in coastal Andhra Pradesh. In Northern India, it would be called raita.[4]
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