1 green chilli, ¾ roughly chopped, the remainder sliced, to serve
200g Greek yogurt
1 lime, juiced
Make it less spicy
Deseed and remove the membrane from the chilli if you don't want it hot, as much of the heat comes from these parts
Toast the spices in a dry pan until fragrant, then tip into a mortar and grind to a powder with a pestle. Tip into a food processor with all the remaining ingredients except the lime juice. Blitz, adding a splash of water to loosen, then season and add the lime juice to taste. Leave in the fridge while you prepare the rest of the dishes. Scatter with the remaining chilli, to serve.