Experience the rich flavors of Punjab with this authentic Punjabi Dahi Chutney. Made with yogurt, fried red chilies, and cumin, this tangy and spicy condiment is perfect to elevate your meals. Enjoy it with parathas, pakoras, or any Indian dish for a burst of deliciousness!

Interesting Facts

Did you know that cumin, one of the key ingredients in Punjabi Dahi Chutney, has flavored Indian cuisine for over 5,000 years? It isn’t just a spice; it represents a historical treasure!

Moreover, Punjabi cuisine boasts bold and robust flavors, and Dahi Chutney stands as a prime example. Additionally, Punjabi households have embraced this chutney for generations, often serving it as a cooling and flavorful side dish.

Punjabi cuisine extensively uses yogurt, reflecting the region’s agrarian roots where dairy products play an integral role in the diet. Furthermore, fried red chilies and cumin infuse depth and warmth into the chutney, making it a favorite across Punjab.

Variations of Dahi Chutney:

Mint Dahi Chutney: Add fresh mint leaves and green chilies for a refreshing twist.
Garlic Dahi Chutney: Include finely chopped garlic and mustard seeds for a robust flavor.
Peanut Dahi Chutney: Mix in roasted peanut paste for a creamy and nutty variation.
Cucumber Dahi Chutney: Grate cucumber into the yogurt for a cool and crunchy texture.

I always feel fascinated by the richness of Punjabi cuisine, and this Dahi Chutney holds a special place in my heart. Moreover, the blend of tangy yogurt with the heat of fried red chilies and the aromatic cumin creates a symphony of flavors.

Additionally, I often make this chutney to accompany my meals, and it never fails to impress my guests. Furthermore, the simplicity of the recipe makes it a go-to condiment in my kitchen.

Serve this authentic Punjabi Dahi Chutney chilled or at room temperature with parathas, pakoras, or any Indian meal for a delightful burst of flavor.

Punjabi Dahi Chutney Recipe

Recipe by Sam Aiyar

0.0 from 0 votes

Course: SidesCuisine: North Indian, PunjabiDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

275

kcal

Total time

minutes

Cook Mode

Keeps the screen of your device on

Ingredients

1 large cup yogurt (dahi)
2 dried red chilies
2 green chilies, chopped (optional for extra heat)
1 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds (rai)
1/4 teaspoon fenugreek seeds (methi)
A pinch of asafoetida (hing)
1/2 teaspoon turmeric powder (haldi)
Salt to taste
Fresh coriander leaves, chopped (for garnish)
2 teaspoon oil

Instructions

Prepare the Yogurt: In a bowl, whisk the yogurt until smooth and creamy. Set it aside.
Make the Tempering: Heat oil in a small pan over medium heat. Add the mustard seeds and let them crackle. Add the cumin seeds (jeera) and let them splutter. Lower the heat. Add the dried red chilies and fry until they darken slightly, but be careful not to burn them. Add a pinch of asafoetida (hing) and the chopped green chilies (if using). Add the turmeric powder. Fry for a few seconds.
Mix the Tempering: Pour the tempered spices and fried red chilies into the whisked yogurt. Add salt to taste and mix well.
Garnish and Serve: Garnish with fresh chopped coriander leaves. This authentic Punjabi Dahi Chutney is a delightful blend of tangy yogurt and spicy tempering, perfect for adding flavor to your meals. Serve the Punjabi Dahi Chutney chilled or at room temperature as a side dish with parathas, pakoras, or any Indian meal.