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.

Strawberry Mango Salsa With Thai Flavors

With two ripe mangoes, some Thai basil (or regular basil) a squeeze of fresh lime, a chili pepper for heat, a few strawberries for sweet, a red pepper for crunch, you can whip up this salsa.  It's a tropical and refreshing alongside a piece of locally caught and grilled bluefish. It's good on chicken or with tortilla chips too.