Cucumber, Carrot and Mint Chutney

THIS IS A CLASSIC YOGHURT CHUTNEY. THIS RECIPE HAS TAKEN THIS CHUTNEY ONE STEP FURTHER BY ADDING CARROT, WHICH GIVES IT AN EXTRA BITE. IT’S A COOLING ACCOMPANIMENT TO ANY FIERY CURRY.

SERVES 4 | PREPARATION TIME: 15 MINUTES

FRESH

115g carrot, grated

115g cucumber, grated and squeezed dry using a muslin (cheese cloth) or clean tea towel

¼ garlic clove, very finely chopped

225g Greek-style yoghurt

¼ small green chilli, seeded (optional) and finely chopped

SPICES

¼ teaspoon toasted cumin seeds, lightly crushed, reserving a pinch to garnish

black salt or salt, to taste

large pinch of chaat masala

PANTRY/LARDER

¼ teaspoon dried mint

OPTIONAL GARNISH

1 tablespoon finely chopped Spring Onion, Coriander and Mint

Place all the ingredients in a bowl and mix together. Garnish, if desired, and serve cold.