Tomato, mango and burrata chaat

Method

1. Cut the tomatoes into 1cm slices and the mango into half moons (if it’s very ripe, you don’t need to peel it). Arrange on a serving platter, then sprinkle with the salt and amchoor. Set aside.
2. Mix the tamarind, honey and Worcestershire sauce (or Henderson’s Relish for vegetarians) with a pinch of salt.
3. Heat the oil in a frying pan over a medium heat. Add the chilli, coriander, fennel and sesame seeds, fry for 1 minute, then add the curry leaves. Sizzle for 1 minute until fragrant and the leaves are beginning to crisp, then remove from the heat.
4. Put the burrata in the centre of the serving dish and cut it open. Spoon over the spiced curry leaf oil, then drizzle over the tamarind sauce. Finish with sev and puffed rice.