Tandoori Fruit Salsa

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  • Total Time: 0 hrs 1 mins
  • Hands-on Time: 0 hrs 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.


  • 1 teaspoon

    Frontier Co-op Tandoori Seasoning, Organic 1.80 oz.
  • 1 teaspoon

    Peppermint leaf c/s
  • 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.

    Serve with tortilla chips, toasted bread, vegetables, or as a relish on top of baked or grilled chicken, pork or fish.


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