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 chillies helps give a
real kick to any Indian dish without much effort.
Ingredients
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)
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)
Method:
1.
Mix the yogurt with a fork
2.
Add the green
chutney, dessicated coconut and salt and mix
3.
Transfer to a serving dish and garnish it with chopped green chillies and freshly grated
coconut.
Left
over chutney/dip should be stored in the fridge and eaten within a couple of
days.
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Awesome clicks n yummy recipe
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