Savoury pancakes and fritters are prepared in my house quite often and served with green chutneys which I make with coriander, green onions and mint leaves. Yesterday when I made Zucchini-corn hash browns, I wanted to substitute the rustic green chutneys with something different which not only contains the herbs but also have the yoghurt as a base. A flavourful garlicky-minty yoghurt sauce or dip came out with a few ingredients and little effort. No blending or pounding, just mixing the garlic, olive oil, lemon juice and pomegranate kernels with the creamy yoghurt which reminds me of the Middle Eastern flavours
Course – side dish/ dip/ appetizer
Cuisine – world/ middle east
Prep Time – 5 Min
Cook Time – 5 Min
Total Time – 10 Min
Yield – 3 Servings
Author – Bharti Dhawan
Ingredients
Instructions
