Pin Curd chutney is a quick sidedish for idli,dosa,chapathi etc. It can be made with minimal ingredients but do not underestimate the taste, its so flavourful and tasty. The first time I heard and saw this chutney was in a tv show long time back but had no clue of the measures. But vaguely remembered the ingredients so tried it first for dinner adjusting the measures to suit our taste buds. It was so tasty then after few trials shot the video and here I am with this recipe. This chutney is a bit spicy but curd balances it but you can reduce spice level a bit according to your preference.
About Curd Chutney
Curd mixture : To begin with : First mix all the spice powders along with required salt to curd, whisk well to form a lumpfree creamy mixture. Set aside. Tempering : First heat oil, temper mustard, cumin seeds, let it crackle then add ginger garlic paste. Saute for a minute until browned then add onion saute until golden. Then add curd mixture. Cook chutney : Cook the mixture for few mins until oil seperates. Cook covered for few mins, stir inbetween and cook. Finally curd chutney ready to be served with idli, dosa, chapathi etc.
Serving and Storage
This curd chutney goes well with idli, dosa, chapathi etc. It keeps well in room temperature for a day . However you need to store this in fridge to avoid sourness. Keeps well in fridge for 3 days. No freezing recommended.
More chutney recipes
Kadamba chutney Garlic chutney Coconut chutney Curry leaves chutney Red coconut chutney
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📖 Recipe Card
How to make Curd Chutney
1.To begin with first to curd, add red chilli powder. Pin 2.Add coriander powder,garam masala powder and required salt. Pin 3.Whisk well to form a smooth creamy mixture. Set aside.Pin 4.To a kadai : heat oil, add mustard seeds let it crackle.Pin 5.Then add cumin seeds let it crackle, now add ginger garlic paste.Pin 6.Saute until golden.Pin 7.Add chopped onion.Pin 8.Fry until golden.Pin 9. Then next add curd mixture together with onion. Pin 10. Mix it well.Pin 11.Boil in low flame first.Pin 12.After that cook covered for few mins.Pin 13. Open then give a quick stir. Curd chutney getting ready.Pin 14. Again cook covered for 3-5 mins or until raw smell of spice powders leave.Pin 15.Oil seperates like this.Pin 16.Consistency should be slightly thick like this. Pin 17. Switch off. The oil floating on top will give more shelf life.Pin Curd chutney ready! Pin
Expert Tips
Do not compromise on oil – may be you can neglect it while serving. I added homemade red chilli powder and it was medium spicy. You can use red chilli powder or even kashmiri chilli powder. I used groundnut oil. You can use refined oil or even gingelly oil. You can taste check for the doneness. It takes just 10 mins in total after curd mixture is added.
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