When I’ve got a nice glass of wine on the go, I always seem to crave a savoury snack. This Fresh Tomato Chutney & Naan Dippers recipe is perfect for that! It would also work great as a starter or on a party table. Packed with some serious flavour, you’re definitely going to want to give this a go!
Here is what you will need to serve 6-8.
For the Fresh Tomato Chutney
- 6 x Large Ripe Tomatoes
- 1 x Small Red Onion
- 30g Bag of Fresh Coriander
- 1 tbsp Olive Oil
- 1 tsp Cumin Seeds
- 1 tsp Sea Salt
For the Naan Dippers
- 4 x Plain Naan Breads
- Olive Oil, for brushing
- Paprika, for seasoning
- Sea Salt, for seasoning
First thing’s first, let’s get chopping!
Deseed the tomatoes, dice into small squares and place into a large bowl.
Finely chop the onion and add this to the tomato.
Remove any chunky stalks from the bag of coriander then finely chop the rest. Add to the bowl.
Heat a small frying pan over a medium heat then add the olive oil. Tip the cumin seeds into the pan and cook for about 30 seconds until fragrant.
Pour this into the bowl and mix all the ingredients together. Cover with cling film & chill until needed.
To make the naan dippers, preheat your oven to 200°C/Fan 180°C.
Cut each naan bread into long triangles.
Place onto 1 or 2 baking trays. Brush the top sides with olive oil then sprinkle with some paprika and salt.
Bake in the preheated oven for about 8-10 minutes until golden and crispy.
Take the chutney out the fridge & season with 1 tsp of sea salt. Give it a good stir then serve alongside the naan dippers straight from the oven.
It’s worth mentioning that you should only add the salt to the chutney right before serving. This is because salt draws out moisture so, if you add it too long before serving, you could end up with a large pool of liquid at the bottom of the bowl.
This is definitely a moreish snack that’s for sure! It’s healthier than scoffing a massive bag of crisps and it’s crammed with WAY more flavour. You need to try this!
I hope you enjoyed the post my lovelies, until next time.