Three Indian Inspired Chutneys

I've got three Indian-inspired chutneys for you. Bright and summery...the bomb diggity spooned over salmon. Serve them with chicken or your favorite protein. Think of them as chopped salads or salsas to enjoy with warm chapati, tortilla chips or pita bread. Toss some beans into them for a light vegan meal. The mango chutney is spiked with creamy coconut milk.

A welcome addition to Indian meals as well as backyard bbq's, each one has its own character. They all share the warmth of sesame and the heat of chili in common. Cool and crunchy, the chutneys are a nice choice during the warm weather months.

Three Indian Inspired Chutneys 

Serves 1-2, depending on how you enjoy them

Some Notes:

Avocado is welcome in all of them!

Removing the seeds and veins of a chili pepper will control the heat.

Mango Chili Coconut Chutney Ingredients

• 1 large mango, diced
• 1 small cucumber, diced. I use a Persian or Lebanese cucumber.
• 1 red chili pepper, diced. I use a red fresno chili.
• A few squeezes of lime juice from one lime
• A handful of fresh Thai basil, regular basil or mint, diced
• 2-3 tablespoons of diced red onion
• 1/4 cup of full fat or light coconut milk
• 2 teaspoons of flaked or shredded unsweetened coconut
• 1 teaspoon of sesame seeds
• Salt to taste. I use fine sea salt.

To Serve: Diced avocado mixed in at the last minute.

Instructions 

Stir everything together in a mixing bowl and serve.

Cucumber Sesame Chutney Ingredients

• 3 small cucumbers, diced. I use Persian or Lebanese cucumbers.
• 2-3 tablespoons of diced red onion
• 1 red chili pepper, diced. I use a red fresno chili pepper
• 1 inch piece of ginger, peeled and grated (optional)
• A few squeezes of lime juice from one lime
• A handful of fresh mint, Thai basil or regular basil, diced
• 1-2 teaspoons of sesame oil
• 1 teaspoon of sesame seeds
• Salt to taste. I use fine sea salt.

To Serve: Diced avocado mixed in at the last minute.

Instructions 

Stir everything together in a mixing bowl and serve.

Tomato Thai Basil Chutney Ingredients

• 2 small to medium tomatoes, diced
• 4 tablespoons of diced red onion
• 1 chili pepper, diced
• 2 small cucumbers, diced. I use Persian or Lebanese cucumbers.
• 1/2 cup of baby spinach, diced
• A handful of Thai or regular basil, diced
• A few squeezes of lime juice from one lime
• 2 teaspoons of sesame oil
• 1 teaspoon of sesame seeds
• Salt to taste. I use fine sea salt.

To Serve: Diced avocado mixed in at the last minute.

Instructions 

Stir everything together in a mixing bowl and serve.

Bon Appetit!