Tomato, Lemongrass and Ginger Chutney


Serves 6-8

3 large tomatoes
2 sticks fresh lemongrass
20 grams grated ginger
1 tablespoon grated garlic
¼ teaspoon Mustang Masala
1 fresh finger chilli
150 ml water
salt to taste
80ml oil

 Serves 8-12

6 large tomatoes
4 sticks fresh lemongrass
40 grams piece of ginger
2 medium cloves garlic
½ teaspoon Mustang Masala
2 fresh finger chilli
250 ml water
salt to taste
150ml oil


In a pan heat the oil. Slice the lemon grass, ginger, garlic and chilli very finely and grind to a rough paste then fry in very hot oil for 2-3 minutes. Roughly chop up the tomatoes, add to the pan with the lemongrass mixture, Mustang Masala and salt. Boil the pickle until the tomatoes are soft and cooked through.  Leave to cool before grinding or blitzing in a processor.

Once the sauce is smooth add the fresh coriander and grind again until the coriander is fine small flecks.  Add more water if needed to get the right consistency, taste to check for salt.

Goes well with all BBQs, pakoras, shekuwa, grilled or roast meat.


  • Lemon grass is a bit tough so the sauce can be bitty. If you want a smooth sauce grind it more or strain it through a sieve
  • This is a very moreish sauce especially with BBQs so don’t worry if it looks a lot, it goes down well. It’s so versatile, there are lots of uses for it and will keep in the fridge for up to a week.
  • If you do make too much simply mix equal parts of sauce and non-dairy coconut milk adjust the seasoning to taste for a light Thai style soup, if you have any leftover veg and some leafy greens add them to make a more substantial soup.

Ve, V, C, DF, NF