Cachumber Salad

Ingredients

1 large red or white onion, thinly sliced

2 fresh green chillies, thinly sliced

1/2 green bell pepper, thinly sliced

2 tomatoes, thinly sliced

1/2 fresh mango, peeled and thinly sliced

1 tablespoon chopped fresh coriander

1 tablespoon olive or sunflower oil

1 teaspoon fennel seeds

salt to taste

Method

Combine everything in a bowl, adding salt to taste. Cover and chill for up to 24 hours.

Find this, and other delicious recipes in Pat Chapman's New Curry Bible