Method:
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Put the yoghurt in a small bowl. Finely chop the fresh mint and add this along with the juice of a lemon and salt and pepper. Mix until thoroughly combined.
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To make the chutney cut the tomato, onion, apple and cucumber into small pieces. Add this to a bowl along with the tamarind sauce and lemon juice. Finely chop the coriander and add this to the bowl. Mix thoroughly.
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To make the quick pickled red onion, slice the red onion thinly. Add to a bowl with the vinegar, sugar and hot water.
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Arrange the poppadoms on a large plate and top with your toppings. Garnish with pomegranate seeds and mint leaves. Enjoy!
