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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.
Mint and lemon raita
• Place all the ingredients together in the processor.
• Press ‘Grind’ until all of the ingredients combine together to make a very smooth sauce.
• Reserve and refrigerate.
Kachumber
• Cut the cucumber length ways into quarters and remove the core with a teaspoon. Discard the
pips and roughly chop the cucumber. Process using the ‘Chop’ function until there are no large
pieces remaining. Transfer to a bowl.
• Peel the red onion and cut into quarters. Process using the ‘Chop’ until there are no large pieces
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