Sweetcorn kachumber

05.10.2018
  • Serves 6

Ingredients

  • Everyday Favourites sweetcorn (tinned) 300g
  • Cucumber peeled and diced 70g
  • Diced tomato seeds and skin removed 70g
  • Everyday Favourites mayonnaise 150g
  • Everyday Favourites mango chutney 65g
  • Fresh ginger (grated) 6g
  • Curry powder 6g
  • Fresh coriander leaves (chopped) 8g
  • Black onion seeds 1/4 tsp
  • Crunchy corn kernals a scatter
  • Pomegranate seeds to serve

Method

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  Ideal as a side salad dish or as a light starter option.
  1. Drain the sweetcorn and pat dry with paper towel then place into a clean bowl.
  2. Peel the cucumber remove the seeds and cut into a small dice and add to the rice.
  3. Blanch the tomato in boiling water for 10 seconds and remove the skin cut into quarters remove the seeds and cut into a small dice.
  4. Mix the mayonnaise, mango chutney, ginger curry powder and onion seeds.
  5. Stir into the sweetcorn mix to combine.
  6. Add the chopped coriander stir to mix.
  7. To serve arrange the pomegranate seeds on top, scatter over the crunchy corn kernals and garnish with some picked coriander.
  8. Accompany with chargrilled flat bread and a wedge of lemon.
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