• 6 tomatoes (diced)
  • 4 plum tomatoes (diced)
  • 200g packet of cherry tomatoes (sliced in half)
  • 1 whole large garlic peeled and crushed
  • 1 onion (chopped finely)
  • 1 medium raw mango peeled and sliced into long pieces
  • 2 tsps of Fenugreek seeds - found in asian grocery stores
  • 1 tsp of turmeric
  • 1 tsp of chilli powder
  • 3-4 tsps of salt
  • 1 and half pints of water
  • 3 tablespoons of olive oil
  • Handful of fresh coriander chopped finely


  • STEP 1
    Heat oil in a pan. Add fenugreek seeds and let it temper on medium heat for 30 secs. Add crushed garlic, onion and salt, stir often until slightly brown/caramalised (add a little water if you feel it is sticking to the pan). Add turmeric and chilli powder and stir for 1 minute on lowish heat. Add all the various tomato combinations, stir and leave to soften on medium-low heat for 20 mins.
  • STEP 2
    Add mango slices, stir into the tomato broth and then leave it for 10 mins to soften. Add water and let it boil for 15 mins.
  • STEP 3
    Garnish with fresh coriander.

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