1. Cut cucumber into 0.3 cm X 1 cm sticks and place in a bowl.

2. Add yogurt, coriander, mint and chilli and stir gently to mix.

3. Season with salt. Chill for 30 minutes.

4. Meanwhile put cumin and mustard seeds in a frying pan and dry roast them over a medium heat for 1-2 minutes, until they begin to pop.

5. Leave to cool, then sprinkle over the yogurt mixture.

Serve chilled, garnished with coriander leaves or mint leaves.