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    Tomato and Cucumber Chutney

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    Tomato and Cucumber Chutney

    Chop everything fairly finely, to make this wonderfully fresh-tasting chutney easy to scoop up with the poppadoms.

    • Vegetarian
    • Preparation time: 15 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 8


    • ½ tsp Bart Spices Mustard Seeds
    • 4cm piece cucumber
    • 2 vine tomatoes
    • Juice of ½ lemon
    • 2 pinches Bart Spices Hot Chilli Powder
    • ½ tsp Waitrose Select Ground Cumin
    • ½ tsp caster sugar
    • Salt and freshly ground black pepper


    1. Toast the mustard seeds by tipping them into a small pan and heating gently for a few minutes, stirring until the seeds turn lighter in colour, and start to pop, releasing their aroma. Remove from the heat.
    2. Finely chop the cucumber and tomatoes, drain and mix with all the other ingredients, including the toasted mustard seeds. Tip into a small bowl and serve.

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    Cook's tips

    This chutney is best served within an hour of being made, otherwise the tomato and cucumber will start to become watery. It is best stored at room temperature for the optimum flavour.


    Average user rating

    5 stars