Yoghurt – 1 cup, strained
Green Chillies – 10-12
Mustard Oil – 4 tbsp
Prepared Mustard or Kasundi – 2 tbsp
Salt to taste
1. Boil the green chillies and crush them coarsely.
2. Blend all the ingredients together with a hand mixer for 3-4 seconds.
3. Store in an air tight jar and keep in a cool, dry place.
4. The chillies will be good for up to 8-10 days.