Salsa, Indian Style

It never ceases to amaze me how similar so many foods are from around the world, even though they are separated by 1000’s of miles, oceans, mountains and cultures. Salsa is one of those foods. We love salsa, and eat a lot of it, all the time. When I made my Indian meal, I made an Indian tomato and onion salsa that was very similar to a Mexican salsa. The only real difference was the spices I used.

Indian Salsa with Tomatoes and Onions

Indian salsas are often known as chutneys. They are a relatively modern fusion introduced to the Indians from the Portuguese, in the 15th century. Traditional Indian chutney, especially when less jam-like and more of a loose consistency, bears a striking similarity to the texture of a chunky salsa, with roots in pre-colonial Indian culinary traditions. Today’s Indian salsa often merges the traditional Mexican format (diced onions, tomatoes, coriander) with Indian heat—using Indian green chilies, cumin, or chaat masala. Often times, Indian salsas are cooked, but not always.

1/2 cup olive oil

1-2 red chili peppers, seeded and diced fine

3 large tomatoes, diced

1 cup onion, diced or sliced

1 tsp garam masala

2-3 TBSP lime juice

salt & pepper to taste – I used lime infused salt

1/3 cup cilantro, chopped

1/4 cucumber, peeled, seeded and diced

You can cook the onions and peppers if you like, or you can leave them uncooked. Cooking the onions and peppers is more traditional Indian style, whereas leaving them raw makes the salsa more like a Mexican salsa. Both are acceptable, and both are delicious. I have done both. This time, I left them raw. Mix everything together well, cover and chill. Remove from the refrigerator about 30-60 minutes before serving, since it is best when served room temperature.

I served this salsa with my shrimp and vegetable samosas. I also made a quick and easy yogurt sauce with cool cucumbers and mint to go with my samosas too. Indian foods can be VERY hot and spicy, so a lot of times to cut the heat, they serve a cool cucumber sauce with hot & spicy dishes.

Yogurt Sauce

1 cup yogurt

1 TBSP lemon juice

1 tsp dried mint or 1 TBSP fresh mint, chopped

1/4 cucumber, peeled, seeded and diced.

Mix everything together well and chill in the refrigerator until ready to serve.

I already had everything ready to take with me to my last jewelry class of session 2. All I had to do was to fry the samosas and go.

Things don’t have to be complicated or fancy in order to be good. More so than not, the simple foods are the best foods. K.I.S.S. (keep it simple, stupid).

Have a great day and make everyday great. Live life to the fullest and enjoy. ‘Til next time.