1 large ripe mango
1 tsp whole black mustards seeds
1 tsp mustard powder (grind mustard seeds in a coffee grinder)
½ pot plain yoghurt
1 tbsp finely grated fresh coconut of desiccated
Coconut – optional
Salt to taste
Vegetable oil
1 whole dried hot red chili
Cut the mango into small pieces. Put the yoghurt in a bowl, beat lightly with a fork until smooth and creamy (add salt to taste if preferred). Add the ground mustards seeds, coconut (if using it) and the mango pieces and mix well.
Heat oil in a small frying pan over a medium flame. When hot put in the whole mustard seeds. As soon as the mustard seeds begin to pop (this just takes a few seconds), add the red chilly and fry until it darkens. Now empty the contents of the frying pan into the bowl with the mango. Stir to mix and add a sprinkling of red chilly powder.
