Mango and cucumber tarka
Mango and cucumber tarka served alongside carrot fritters. Photograph: Harry Weir Photography
- Serves: 4
- Cooking Time: 15 mins
- Course: Side Dish
- Cuisine: Asian
- 1 mango (it must be ripe)
- ½ a cucumber
- 1 small red chilli, deseeded and finely diced
- 1 tbsp vegetable oil
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp mint sauce
- A drizzle of honey
- Some freshly chopped coriander
- 4 tbsp natural yoghurt
1 Peel and dice the mango into 2cm chunks.
2 Peel, halve lengthways and thinly slice the cucumber.
3 Put both in a bowl then add the chilli.
4 Heat the vegetable oil in a small pot until it starts to smoke, then add the coriander and cumin seeds.
5 The seeds should crackle. Remove from the heat immediately, give them a careful swirl, drain on kitchen towel, then add them to the mango and cucumber.
6 Add the remaining ingredients and mix together. This will keep in the fridge for up to three days.