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. 


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.

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