Easy Curd Chutney | No Grinding | 5 minutes | Side dish for Chapati | Dahi Lahsun Chutney
How to make Easy Curd Chutney | Curd Garlic chutney | Dahi Garlic chutney | Dahi Lahsun chutney in 5 minutes with simple ingredients without grinding.
The less-complicated, time-saving recipes are always welcomed to the keeper recipe list? isn't it?! What would you say if the best side relish for chapati could be prepared in just 5 minutes? That too, without grinding anything. This "No onion, No tomato, No grind" curd chutney recipe is the best thing that could be prepared consuming not much time and can be stored up to 5 days in the refrigerator.
Chutney is the best condiment to accompany most of the south Indian
breakfast recipes. Chutneys can be tomato-based, onion-based,
garlic-based, peanut-based, veggie-based, or any herb-based. Though there lie myriad
varieties, all the chutneys involve the grinding process to
end up with a smooth or semi-smooth texture.
This simple curd chutney would be a handy and tasty treat for many breakfast recipes like chapati, roti, naan, dosa and idly. With no cutting of veggies and not much sauteing involved, this Dahi chutney rocks with simple ingredients and a simple tadka.
Unlike the traditional curd garlic chutney that involves dry roasting & grinding of whole spices, and sometimes need the soaking & grinding of dried red chillies; this simplified version of curd chutney results in the same taste without any roasting, soaking and grinding.
Whether during any lazy days or in the jiffy days or if any unexpected guests arrive, the curd chutney is the right condiment that takes just 5 minutes to prepare as the side relish that goes well with chapati, roti, dosa or idly. Also, I bet that the bright orange show of the chutney makes it much more appetizing and drool-worthy.
If you are very much bothered about the colour tint, and if you want your chutney to be in bright red colour, I have two options for you:
- Try adding Kashmiri red chilli powder by which the red colour may get deepened.
- Soak and grind the Kashmiri red chillies which give a deep red colour to your Dahi chutney.
Which curd to use?
- Whether the curd can be homemade or store-bought, it should be fresh to get a nice taste in the Dahi chutney.
- The sour curd might make the curd chutney very tangy.
Which is the right consistency?
- It is up to you. My family usually loves thick chutneys and what I have shown in the post is the thick consistency.
- If you want a semi-solid consistency in the curd chutney, you can flame off before the water content has evaporated fully.
Two things to get a good tasting Curd Chutney:
- Always use fresh curd to prepare the Dahi chutney.
- Whisk the curd properly before you introduce it into the hot pan. The curd if not beaten well may curdle once it comes in contact with the heat.
So, the simple yet tasty, tangy & spicy chutney that wins every heart with its simplicity is my simplified version of Dahi chutney. Try this at home, and relish with many of the breakfast recipes, especially with Chapati and Roti.
If you are interested in curd based recipes, try Karpooravalli Tambuli recipe that goes well with hot steamed rice.
Have you tried this recipe?
If so, take a snap & tag '@packthesnack_' on Instagram.
⏲ Cooking Time: 5 minutes
🍴 Servings: 4 to 5
The simple, no grind, tangy, tasty & spicy condiment prepared with curd as the base.
Easy Curd Chutney
- Fresh curd/ Thayir/ Dahi - 1 cup
- Turmeric powder - 1/4 tsp
- Cumin powder - 1/2 tsp
- Red chilli powder - 1 tsp
- Coriander powder - 1 tbsp
- Salt - 1/2 tsp
- Oil - 2 tbsp
- Mustard seeds - 1/4 tsp
- Cumin seeds - 1/4 tsp
- Hing/ Asafoetida - a pinch
- Curry leaves - a sprig
- Ginger - 1/2 inch (grated)
- Garlic - 7 cloves (grated)
- Take a cup of fresh curd in a bowl.
- Add in turmeric powder, red chilli powder, cumin powder, coriander powder and season with salt.
- Whisk everything well and keep it ready.
- In a pan, heat 2 tablespoons of oil.
- Add mustard seeds to the oil and let them splutter.
- Add cumin seeds, hing, curry leaves, and grated ginger & garlic.
- Saute until the raw smell of the ginger and garlic goes away.
- Add in the curd mixture.
- Stir constantly to avoid curdling.
- The oil will start to separate.
- Keep cooking until the curd chutney goes thick.
- Serve hot or store in a dry container for later use.
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Step-by-Step Procedure with Pictures
How to Make?
- Take a cup of fresh curd in a bowl.
- Add in a quarter teaspoon of turmeric powder.
- Add half a teaspoon of cumin powder.
- Also, add a teaspoon of red chilli powder to the curd.
- Add a tablespoon of coriander powder.
- Season curd with half a teaspoon of salt.
- Whisk everything together until well combined.
- In a pan, add two tablespoons of oil.
- Add a quarter teaspoon of mustard seeds. Allow the seeds to splutter.
- Add a quarter teaspoon of cumin seeds.
- Add a pinch of hing.
- Now, add a sprig of curry leaves.
- It's time to add the grated ginger and garlic.
- Saute well until the raw smell of ginger and garlic goes away.
- Add in the curd mixture to the pan.
- Stir continuously to avoid curdling.
- After some time, the oil would start to separate.
- Keep cooking, and the mixture would start to thicken.
- Flame off when the desired chutney consistency is achieved.
- Use fresh curd and not sour curd to achieve the best-tasting curd chutney.
- Whisk well the curd before adding to the pan and stir continuously to avoid curdling.
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