Date posted: 05/10/2018

Sweetcorn kachumber

  • Serves 6
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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


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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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