Recipe Credit By Farzana Kumandan @sprinklesandspicect

INGREDIENTS 

• 2 cups double cream yoghurt
• ½ onion diced
• ¼ cucumber diced
• ½ tomato diced
• 1 garlic clove grated
• 1 tsp jeera
• 1 tsp paprika
• Freshly chopped coriander chillies and mint
• Salt to taste
• Sugar to taste

METHOD

1.Finely chop the veg.

2.Add all the ingredients to the yoghurt and mix well.

3.Refrigerate for 15 minutes before serving.

Enjoy