Dahi chutney

A simple condiment of strained yogurt with mint, onions and spices. Goes well with biryani, and almost anywhere else that toning down fiery spice is welcome.

Ingredients

• 3/4 cup plain yogurt (can substitute coconut or almond yogurt to make this vegan)
• 1/4 cup water
• 1 tsp canola oil
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp whole cumin seed
• 1/2 tsp whole black mustard seed
• 1 tbsp cilantro (coriander) leaves, roughly chopped
• 1 tbsp minced yellow onion, or 1 tsp dried minced onion re-hydrated in 1 tbsp warm water
• 1 tsp ginger-garlic paste
• 1 plum tomato, diced

Directions

Roast cumin and mustard seeds in a dry pan over medium-high heat until the seeds begin to crack and the cumin becomes fragrant, 2-3 minutes. If using dairy yogurt, beat it gently with a spoon until smooth (or strain it) and gradually add oil and water, stirring. Add all remaining ingredients and store in refrigerator until ready to use.