| Dahi chutney | |
| Alternate Name: | Kadki dahi ki chutney, raita, mosaru bajji in Karnataka |
| Country: | Indian subcontinent |
| Region: | Indian subcontinent |
| National Cuisine: | India, Bangladesh, Pakistan |
| Course: | Side dish to biryani |
| Main Ingredient: | Curd, green chilli peppers, mint, onions |
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.
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 a Southern Indian regional variant of curd chutney. It is also a yogurt-based dip that includes vegetables such as tomato, cucumbers, squash, mango, and bitter gourd, either raw or cooked.[3]
This variety is popular in coastal Andhra Pradesh. In Northern India, it would be called raita.[4]
Varieties include: