Coconut and Yoghurt Chutney

• 100 g Greek yoghurt
• 100 g desiccated coconut
• 3 tsp

Mix the yoghurt, coconut, green chillies and salt together. Make a temper by heating the oil in a small frying pan for a few minutes, then in quick succession add the mustard seeds, curry leaves and cassia bark. Leave them to fizzle and pop for about 30 seconds to release the flavours and then pour them over the yoghurt mixture. Stir well to combine. This chutney is wonderful with the Black-eye