Over the last few months, you will have seen my recipes for green chutney/dip and tomato chutney. Both these chutneys are perfect to serve with potato bhajias, onion bhajias, pokoras etc. This yoghurt, chilli and coconut chutney/dip is also perfect for serving with any Indian starter. The sweet and sour yogurt with the hot chilies helps give a real kick to any Indian dish without much effort.
3. Transfer to a serving dish and garnish it with chopped green chillies and freshly grated coconut.
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)
Left over chutney/dip should be stored in the fridge and eaten within a couple of days.