Serves: 04
Cooking time: 15 mins

250 gms fat free yogurt (dahi), beaten
1 ½ cup coriander leaves
5 green chilies
Sea salt to taste
Rock salt to taste
Black pepper to taste
1/2 tsp roasted cumin seeds, powdered
1 tsp garlic chop

Add salt, cumin powder and garlic to yogurt. Mix once, add coriander leaves and green chilies to the yogurt and blend till its smooth, check the seasoning. Add little milk if it’s too thick. Mix well, 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 Utappam.

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