Cut the onions into lengthwise fine shreds.

To a big bowl, add curd and beat vigorously. Add the finely chopped green chilly pieces, onion pieces and enough salt.

Take a frying pan, add oil and heat. Add hing first and splutter mustard seeds. Also add the garlic shreds and curry leaves and saute well.

Add this to the curd mixture. Add the finely chopped coriander leaves and mix thoroughly.

This chutney is good with biriyani, fried rice, pulihora, vangi bath and a variety of rice preparations..