Prep 10 mins
Cook 5 mins
A cooling dip, to serve with chapattis and naan bread
- 1 teaspoon cumin seed
- 500 g natural yoghurt
- 3 tablespoons chopped coriander
- 1 ripe mango, peeled and diced
- 5 cm piece cucumbers, seeded and chopped
- 1 fresh green chile, chopped
- 1 teaspoon clear honey
- Dry roast the cumin seeds until golden brown.
- Remove from heat and crush in a pestle and mortar.
- stir all ingredients together and serve.