Coconut, Cucumber and Yoghurt Relish

Name: Coconut, Cucumber and Yoghurt Relish
Ingredients: 1 cup desiccated coconut, lightly toasted; 180 ml (6 fl oz) thick, natural yoghurt; 1 clove garlic, peeled and crushed; ½ long cucumber, halved, seeded and coarsely grated; 180 ml (6 fl oz) thick, natural yoghurt; ½ teaspoon hot mustard paste (English mustard); ½ teaspoon salt; ½ cup tightly packed mint leaves, finely shredded; ½ cup tightly packed coriander leaves, roughly chopped; juice of 1 lime or lemon; juice of 1 lime or lemon; ½ teaspoon hot mustard paste (English mustard)

Preparation info

Serves
8

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

This goes well with curries from all over the world — it’s the sharpness of the yoghurt mixed with the fresh crunch of the cucumber that does it.

Ingredients

1 cup desiccated coconut, lightly toasted
½ long cucumber, halved, seeded and coarsely grated
180 ml</

Side dish
Gluten-free
Vegetarian

Method

Mix all ingredients together and leave to sit in the fridge for at least 1 hour before serving.