This spicy chutney is so good spooned over chicken and lamb kebabs.
Growing up in California, I tasted my share of delicious Mexican salsas. I love them.
When I moved to the UK, I was surprised to find that many Punjabi and Pakistani chefs offer a wide range of delicious tomato chutneys that were so similar to the Mexican versions I already knew.
This tomato chutney will go spectacularly well with so many different dishes. From salmon steaks to lamb and chicken tikka kebabs, it’s a simple recipe that adds so much to the meal.
Do you like pappadams? Well it tastes great with them too.
In the Summer I would make this with fresh tomatoes but in the colder months tinned tomatoes will do just fine.
I know that salt isn’t good for you but I find that a health dose of flaky salt is a nice addition. Just add a little and more to taste.
All the ingredients minus the salt.
Blend into a smooth but slightly chunky chutney.
I like lots of chillies!
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Chilli & Tomato Chutney
Ingredients
- 400ml tinned chopped tomatoes
- 1 small onion chopped
- 3 cloves garlic - smashed
- 4 green chilli peppers - chopped (more or less to taste)
- 1 small bunch chopped fresh coriander
- Juice of two limes
- 50ml beer ( you can drink the rest )
- Salt to taste
Instructions
- Place all the ingredients in a blender and blend until the tomato chutney is smooth but still a bit chunky as pictured.
- That's it. Believe me, this tomato chutney can make a good meal great!
Bonnie
Saturday 16th of April 2016
Wow! I am just so very happy!! I have been searching for a 'no cook' spicy tomato-onion chutney for a long time. My favorite Indian restaurant serves a chutney similar to this and I am addicted! Your recipe is the first I have been able to find that appears similar. I'll be making this tomorrow. Thank you so much for sharing your recipe!!! I'll definitely browse your site to find other deliciousness!
Dan Toombs
Friday 8th of July 2016
Hi Bonnie
That's great. Thank you. Hope you like the recipe.
Dan
Janice
Sunday 15th of April 2012
That looks great. I love chilli and tomato and have made a 'cooked' version of your salsa which everyone loved.
Dan Toombs
Monday 16th of April 2012
Thanks for commenting Janice. I love it too. Always experimenting with new combinations. :)