INGREDIENTS:

250 gms thick yogurt (dahi), beaten
1 1/2 cup coriander leaves
5 green chilies
Salt to taste
1/2 tsp roasted cumin seeds, powdered
1 tsp garlic

DIRECTIONS:

Add salt, cumin powder and garlic to yogurt. Mix once.
Add coriander leaves and green chilies to the yogurt and blend till its smooth. Taste for salt.
Add little milk if its too thick. Mix well. Little pepper can be added too.
Pour in a chutney dish and refrigerate. Serve cold or at room temperature. The chutney tastes good if the yogurt is little sour.
Stays for 2 days in refrigerator. Goes well with dosas, idlis and puris.
Serves: 4
Preparation time: 10 minutes

Leave a Reply

You must be logged in to post a comment.