Hot and Sour Ginger Chutney with Yoghurt and Roti

Ingredients

• 2 tbsp grapeseed oil
• ½ tsp black mustard seeds
• 1 onion, finely chopped
• 90 gm seedless tamarind pulp, soaked in 250ml hot water for 10 minutes
• 80 gm peeled ginger, finely diced
• 8 gm dried red chillies, soaked in cold water overnight, coarsely chopped
• 70 gm dark palm sugar
• 2 tbsp finely chopped coriander
• Roti
• 500 gm (3 cups) plain flour
• 300 gm coconut oil, melted and cooled to room temperature
• 40 gm margarine
• Cucumber yoghurt
• 1 Lebanese cucumber
• 120 gm plain yoghurt