Blend mint, coriander, garlic, and green chilies with a little water to create a chutney-like paste.

Transfer the paste to a bowl and set aside.

In a separate bowl, whisk the hung curd (Greek yogurt) using a hand blender or wire whisk.

Add approximately 1/4 cup of water to achieve the desired consistency.

Ensure no thick lumps remain while whisking the curd.

Add salt, cumin powder, chaat masala, and sugar to the yogurt.

Whisk until well combined.

Incorporate the mint paste into the yogurt.

Gently stir to combine the mixture.

Taste and adjust seasoning as needed.

If not serving immediately, refrigerate to cool.

Just before serving, add pomegranate pearls and stir gently to combine.

Serve chilled or at room temperature alongside your favorite Indian main course.