Ingredients:
200 g yogurt
2 tbsp fruit chutney
1 tbsp lemon juice
2 tsp soy sauce
½ tsp chili powder
¼ tsp cumin seed powder
1 tsp ginger powder
1 tsp Tabasco sauce
¼ cup coconut cream
375 g crunchy peanut butter
Method:
Mix all the ingredients well and cook on medium heat for 8 – 10 minutes, stirring continuously. Remove from heat and continue stirring until smooth. Serve in a bowl placed on a wide platter with assorted chips and vegetables like carrots and cucumber sticks around it.
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