22
40g brown sugar
Juice of 1 lemon
2cm piece of ginger, nely grated
2 cloves of garlic
1 tbsp mustard seeds
1 tbsp coriander seeds
4 green cardamon pods, crushed
1 cinnamon stick
2 cloves
Pinch of salt
80ml water
Mint Raita
250ml greek yogurt
3 tbsp lemon oil
Zest of 2 lemons
Small handful of mint leaves
Kachumber
150g cucumber
1 small red onion
Small handful of mint leaves
Small handful of at parsley leaves
Small handful of coriander leaves
3 medium tomatoes
80g pomegranate seeds
50ml olive oil
Juice of 1 lemon
Salt & pepper to taste
Mango & Walnut Chutney (This can be made in advance to improve the avour)
• Toast the mustard seeds, coriander and crushed cardamom pods in a saucepan for a minute.
• Place the garlic and chilli in the processor and press ‘Chop’ until there are no large pieces
remaining, scraping down the sides if necessary.
• Place all the ingredients (except for the walnuts) into the saucepan with the toasted spices and
cook over a low heat for around 30 to 40 minutes until most of the liquid has evaporated.
• Allow to cool to room temperature.
• Place the walnuts in the processor and press ‘Grind’ until well ground.
• Mix the processed walnuts into the cooled chutney.
• Refrigerate until required.
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