Spinach-Coriander-Mint-Curd Chutney Recipe

Preparation Method

Wash the spinach, coriander, and mint leaves thoroughly. Grind them in a mortar or mixer along with green chillies, ginger, half the cumin, dry mango powder, salt, and coriander powder. When everything is ground finely, fry the asafoetida and the remaining cumin seeds, grind them, and mix them in. Squeeze lemon on top and finally, churn and add the bandha curd (tied curd with its water removed). This will give the chutney a creamy and tangy taste. Enjoy the delicious Spinach-Coriander-Mint-Curd chutney.

Note: Variations such as Spinach-Coriander-Mint chutney without curd can also be made using the same method for a different taste experience.