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Radish and coriander pickle
With chilli, ginger and tangy lime
With chilli, ginger and tangy lime
Serves 4
Cooks In10 minutes
DifficultySuper easy
Nutrition per serving
Calories 178 9%
Fat 19.7g 28%
Saturates 2.8g 14%
Sugars 0.4g 0%
Salt 0.52g 9%
Protein 0.4g 1%
Carbs 0.5g 0%
Fibre 0.1g -
Of an adult's reference intake
Ingredients
- 2 handfuls mixed radishes
- 1 teaspoon cumin seeds
- 1 small dried chilli
- ½ thumb-sized piece ginger , grated
- 1-2 limes , juice of
- 6 tablespoons olive oil
- 1 handful coriander leaves
Method
- This crunchy radish pickle makes a lovely, fresh friend for your favourite curry
- Finely slice the large radishes – a speed peeler is ideal for this. For the smaller radishes, you can just top and tail them and then slice into quarters.
- To make your dressing, lightly toast your cumin and then bash up in a pestle and mortar with the small dried chilli and your grated ginger. Add in the lime juice and oil, season with salt and pepper, and then give it all a good stir. Put your radishes into a bowl with the coriander leaves, and lightly toss together with the dressing (you can make this up to 2 hours in advance).
