- 1 cup Greek style Yogurt
- 3 tablespoons desiccated coconut
- ¼ teaspoon salt
- Freshly grated coconut for garnishing (optional)
- 2 green chilles for garnishing
- 2 teaspoon of my green chutney (recipe here)
4. As an option you can add some tempering to the chutney. Take one – two teaspoons of oil and heat it. Add a couple of pinches of mustard seeds to the oil and when they finish popping add them to the chutney before transferring it to the serving dish. (some add urad dall to the oil which would need to brown before adding it to the chutney)
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