Recipes

Mango and cucumber tarka

Mango and cucumber tarka served alongside carrot fritters. Photograph: Harry Weir Photography

Paul Flynn's face
Paul Flynn
Sat Apr 17 2021 - 05:55
Serves: 4
Course: Side Dish
Cooking Time: 0 hr 15 mins
Ingredients
  • 1 mango (it must be ripe)
  • ½ a cucumber
  • 1 small red chilli, deseeded and finely diced
  • 1 tbsp vegetable oil
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp mint sauce
  • A drizzle of honey
  • Some freshly chopped coriander
  • 4 tbsp natural yoghurt
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1 Peel and dice the mango into 2cm chunks.

2 Peel, halve lengthways and thinly slice the cucumber.

3 Put both in a bowl then add the chilli.

4 Heat the vegetable oil in a small pot until it starts to smoke, then add the coriander and cumin seeds.

5 The seeds should crackle. Remove from the heat immediately, give them a careful swirl, drain on kitchen towel, then add them to the mango and cucumber.

6 Add the remaining ingredients and mix together. This will keep in the fridge for up to three days.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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