Coconut, Cucumber and Yoghurt Relish

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Preparation info

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Appears in

A World in My Kitchen

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.


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


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