DAHI CHATNI (mint yogurt sauce, about 1-¼ cups)
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1 cup plain yogurt
2 teaspoons sugar kosher salt to taste, if desired
¼ teaspoon ground roasted cumin seeds, garam masala or curry powder
1 tablespoon chopped fresh, or 1 teaspoon crushed dried, mint
half of a clove of garlic, minced
1 small cucumber, peeled, seeded and finely grated
1 teaspoon lemon juice
1 tablespoon dried fruit (currants, blueberries, cranberries or raisins) optional
- Combine all the ingredients in a bowl until thoroughly blended. Refrigerate and chill before serving. Yogurt sauce is at its best when made fresh just before serving. Thin with a little water if necessary.
Serve with: Sauteed chicken cutlets with dahi chatni and mint salad
adapted from Julie Sahni, Moghul Microwave