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Barbeque/ Tandoori Chutney

Arti Gupta
10 minutes
Prep Time
0 minutes
Cook Time
2 People
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ABOUT Barbeque/ Tandoori Chutney RECIPE

This chutney is essential for barbeque and tandoori dishes. It is so yum that you can eat it without anything as well. Basically it is a smooth thick and creamy dip prepared by combining curd and mint-coriander chutney.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Blending
  • Condiments
  • Healthy

Ingredients Serving: 2

  1. 1 cup beaten curd
  2. 3 tsp mint corriander chutney(recipe below)
  3. Few drops of oil
  4. 1/4 tsp cumin powder
  5. 1/2 tsp lemonjuice
  6. 1/4 tsp black salt
  7. A pinch of salt
  8. Ingredients for mint-coriander chutney:
  9. 100 gm corriander leaves, chopped coarsely
  10. 1 bunch of mint leaves
  11. 1 tsp cumin seeds
  12. 2 green chillies
  13. 1 tsp Salt
  14. A pinch of Asafoetida
  15. 1 raw mango peeled and chopped
  16. 1 tsp peanuts
  17. Little water
  18. 2 pomegranate kernels for garnishing (optional)
  19. 1 curry leaf to garnish (optional)


  1. To prepare the mint coriander chutney, wash the mint leaves and coriander leaves thoroughly.
  2. In a grinder, blend together all the ingredients of mint-coriander chutney, mint, coriander leaves, cumin seeds, green chillies, raw mango, peanuts, asafoetida, salt and black salt with a little water.
  3. Your mint coriander chutney is now ready.
  4. To prepare the tandoori chutney, in a bowl toss together the curd, salt, black salt, lemon juice, cumin powder, oil and 3 tsp mint coriander chutney prepared above.
  5. Keep it for a few minutes for the flavours to mingle.
  6. Garnish it with pomegranate kernels and curry leaf/ mint leaf and enjoy your chutney with snacks, appetizer, tandoori sizzlers, etc.

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Pranav Shah
Pranav Shah   Mar-20-2016

Love this, will try your recipe

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