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INGREDIENTS:
Green Capsicum= 1
Ginger= 4 inch
Green Chilly= 40
Mint Leaves= 250 gm
Coriander Leaves= 350 gm
Tomato= 1
Lemon Juice= 1/2 cup
Blanch Spinach= 1 cup
Cumin Seeds= 3 tbsp
Dry Mango Powder= 3 tbsp
Black Salt= 1 tbsp
Roasted Cumin Powder= 2 tbsp
Chat Masala= 2 tbsp
Lemon Juice= 1/4 cup

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#chefkhursheedalam#restaurantstyledahiwaliharichutney#dahiwalichutney#chutneyrecipe#chutney#dahiwalichutneyrecipebychefkhursheedalam#chutneyrecipebybhargainkachef

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