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Tandoori Fruit Salsa

  • Total Time: 1 mins
  • Hands-on Time: 1 mins
  • Makes: 8 servings

The name tandoori comes from the type of cylindrical clay oven, a tandoor, in which the Indian food is typically prepared. In this recipe, fresh fruit gets an ethnic and zesty lift with a refreshing kick of peppermint. Its spicy-sweet flavor makes this salsa a wonderful dip for tortilla chips or vegetables, a spread on toasted bread, or a relish on top of baked or grilled meat.

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  • 1 teaspoon Frontier Organic Tandoori Masala Seasoning
  • 1 teaspoon Frontier Cut & Sifted Peppermint Leaf
  • 1 cup ripe, diced nectarines (about 1 � nectarines)
  • 1 cup ripe, peeled, diced mango (about 1 mango)
  • 1 jalapeno, finely chopped
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup finely chopped red onion
  • 1 lime (the zest and juice of lime)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon olive oil
  • 2 teaspoons orange juice


1. Place all chopped and diced fruits and vegetables in a bowl.
2. Place the lime zest in the mixture, and then add the lime juice. Mix in vinegar, oil, Tandoori Seasoning, orange juice and peppermint. Stir until combined. With a fork gently mash the fruit down a little.
3. Chill in the refrigerator for at least 1 hour.


Calories: 50


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