Banamarind Chili Tomato Chutney

I love me some chutney. My favorite bases for it are tomato, tamarind, papaya and banana. This recipe has 3 of those 4! It’s sweet, spicy, zesty, has a hint of sourness to it, and is packed full of delicious healthiness 🙂


 I put it in a wrap that I made out of a Spicy Mushroom Miso Sauce for which the recipe magically and unfortunately disappeared 🙁

Did you know that you can turn pretty much any thick sauce into a wrap if you add a bit of psyllium husk? It says so right there in my song Everything’s Better in a (W)rap

When I make a thick sauce and I got a little too much
I mix it with a tablespoon of psyllium husk
smooth it out real thin on a teflex sheet
with my bash and chop ’til it’s spread out freesh!

Yeah, so that means it must be true 😉 But for reals. Any thick sauce has a good chance of making a good wrap as long as it doesn’t have too much oil. 

Banamarind Chili Tomato Chutney

Rating: 41

Prep Time: 15 minutes

Banamarind Chili Tomato Chutney


  • Get Fresh Guaranteed Organic Produce for this Recipe delivered right to your door step anywhere in Bali through UbudDirect

  • Chutney
  • 1 ½ tbsp Tamarind
  • ½ cup Diced Tomatoes
  • ¼ cup Chopped Carrot
  • ¼ cup Sliced Banana
  • ¼ cup Arugula (Lightly Packed to Measure) (Minced)
  • 1 tbsp Minced Daikon
  • 1 tbsp Basil Leaves (Lightly Packed to Measure) (Minced)
  • 2 tsp Bragg's / Tamari
  • 2 tsp Balsamic Vinegar
  • 2 tsp Liquid Sweetener of Choice
  • 2 tsp Olive Oil
  • ½ tsp Minced Green Chili (no seeds)


  1. Mix all ingredients except tamarind in a bowl and smush with a fork like you would guacamole.
  2. Chop up the tamarind into small pieces.
  3. Mix tamarind into chutney, putting pieces in separately to insure they don't stick together.

Makes a bit more than one big wrap’s worth of chutney. So works as a main course for one person or an appetizer for 2.

1 Comment
  1. very interesting info ! .

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