1 bunch of Mint (Podina) 1 oz. of Green Chilli Salt (to taste) 1 oz. of Pomegranate Seed (dried) 32 oz. of Yogurt 4 tbsp. of Water 1) Gather ingredients. Remove stems from green chilies. 2) Wash mint and remove leaves. Blend together mint leaves, green chilies, salt and pomegranate seeds in an electric blender to make a paste. 3) Add water to make a smooth paste. Remove from blender and mix in yogurt.

Serving Size: 9 Total Serving Amount: 36 ounces Amount Per Seving: 2-4 ounces Degree Of Difficulty: Easy Recipe Category: Sauces Recipe Ethnic Group: Pakistani

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