Ingredients:

• 1 ripe Carambola
• 2 slices pineapple, canned or fresh
• 1 onion, sliced thinly
• 1 apple, diced into small cubes
• 1 yellow capsicum, sliced thinly
• 1 stalk Mint leaves, cleaned and chopped
• 1 tbsp coriander leaves, finely chopped
• 1 small flake garlic, crushed or chopped
• 1/2 cup boiled or steamed Peanuts
• 1 tbsp Kharbooja (melon) seeds, peeled (optional)
• 1 tsp sugar, powdered
• 1/2 tsp Red Chilli powder
• 1/2 tsp Cumin seed powder
• 1/2 tsp crushed Mustard Seeds
• Salt to taste
• 1 tsp white Vinegar

Method:

1. Rub a glass or wooden salad bowl with the garlic. Chop carambola into slices, then quarters.
2. Chop pineapple into pieces.
3. Add both to bowl, then add apple, capsicum and onion.
4. Add peanuts and toss to mix roughly.
5. Add all other ingredients and toss well to blend flavours.
6. Chill for at least an hour and serve cold.
7. Can be stored in fridge for one day.

Recipe courtesy of Saroj Kering