Yesterday I shared the Tandoori Masala Fish Fry recipe which is practically incomplete without the Kebab Chutney—so thought of sharing its recipe too. Actually, real food lovers do not compromise with taste. And, this restaurant-style chutney is a true plethora of taste. If you dive into history, you may be able to dig out the oldest chutney recipe dating back to 500 BC. It originated in India and eventually entered the Roman and British kitchen as they came in contact with the Indian subcontinent. And slowly but steadily paced up to the other part of the world. A kebab chutney is one of the hundreds of chutney variations, and it is particularly served with tandoori dishes. It’s easy to prepare, and super satisfying when it is being served with kebabs.
Let’s see how you too can prepare the Kebab Chutney in your kitchen.
Ingredients:
Coriander leaves – Half cup
Mint leaves – 20 Nos.
Ginger – 1 inch
Garlic cloves – 4 Nos.
Green chili – 3 Nos.
Rock salt – ¼ Teaspoon
Table salt – ¼ Teaspoon
Cumin seeds – ½ Teaspoon
Curd – 1 Cup (thoroughly beaten)
Procedure:
Take a blender and add coriander leaves, mint, ginger, garlic, green chilies, cumin seeds, rock salt, table salt, and 3 tablespoons of beaten curd.
Blend these into a smooth paste. Do not add water.
Now transfer this green chutney to the rest of the curd. Combine it well.
Your Kebab Chutney is ready to be served.
Conclusion:
If you prepare any tandoori dish, making this spectacular chutney can add another dimension to your effort. At least I never miss gaining wholesome satisfaction while preparing a meticulous recipe. Try it yourself and enjoy!
Read other Recipes here.