Looking for an easy supper to whip up after work that is wholesome, delicious, and hits the “spot”, well my spicy salmon chutney is just that.

The best part is using canned salmon for this recipe – this means you don’t need to defrost anything! I don’t know about you, but I always forget to defrost meat from the freezer this dish is my saving grace.

Here is how you can make it!

Spicy Salmon Chutney

Cooking oil, 1/4 cup
1 large onion, sliced finely
1 sprig curry leaves
3 green chillies, sliced
2 teaspoons crushed ginger and garlic paste
5 medium-sized jam tomatoes, grated
2 teaspoons Kashmiri chilli powder
½ teaspoon turmeric powder
1 teaspoon sugar
400 g can pink salmon, remove the bones
handful chopped coriander

In a large pan, heat oil and brown the sliced onion. Add the ginger and garlic paste and fry for a further minute.
Add the spices and salt, cook for 2-3 minutes.
Add tomatoes to the pan and mix with the spices and cook for 8-10 minutes on medium-high heat.
Break the fish into chunks and add it to the chutney and allow to simmer for 10 minutes on medium heat.
Remove from the heat and garnish with fresh coriander and serve.

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