10 January 2013,02:04 by

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Delicious as an accompaniment to kebabs, samosas and bhajis, this relish can also be used as a spread for cucumber or tomato sandwiches.
Makes :
400 ml

Preparation Time :
10 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Heat the oil in a frying pan and add the dried chilli, the cumin, fennel and onion seeds, the asafoetida, curry leaves, desiccated coconut, sugar, and salt.
  • Fry, stirring often, until the coconut turns golden brown. Tip into a bowl and leave to cool.
  • Grind the spice mixture with the green chillies, fresh coriander, and mint sauce.
  • Moisten with lemon juice. Scrape into a bowl and chill before serving.


  • 50 ml sesame oil
  • 1 dried red chilli
  • 1 teaspoon each cumin, fennel and onion seeds
  • 1 teaspoon asafoetida
  • 5 curry leaves
  • 150 grams  desiccated (dry unsweetened shredded) coconut
  • 3 teaspoons granulated sugar
  • Salt to taste
  • 5 fresh green chillies, chopped
  • 250 grams fresh coriander (cilantro), chopped
  • 5 tablespoons mint sauce
  • Juice of 3 lemons

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