Tomato Salsa, The Indian Way. Served With Burts Lentil Waves

Chips, dip and a good movie- sounds like a good plan-isn't it?

While the food internet is busy these days producing and posting recipes with pumpkin for Halloween I am in no mood to follow them. With rains and gloomy weather would you not love to stay indoors, watch a movie and indulge into something refreshing that can remind you of summers? Oh yes ofcourse you would!!

Movie and munching goes together (well atleast for me) and while I was watching the food and cuisine oriented movie The Chef, I decided to try Burts Lentil Waves. Burts chips comes from Devon and are hand cooked in small batches with delightful seasonings options. When I opened the packet I loved the unique shape of the chips (like waves)-such cute ones that were perfectly crunchy and would surely be a crowd pleaser. Find more flavours here-http://www.burtschips.com/

'Sour cream and chives' was very good when eaten plain as it is, it has strong chives taste and smell which will linger on your taste buds for a long time-refreshing for sure. The other one was 'lightly salted' and yes it was lightly salted not like the other manufactures who adds tons of salt in their chips. Hey I did I tell you, how glad I am that they used lentils in the chips, I mean, being and Indian, that too a vegetarian lentils are part of our daily diet- having in chips was totally mind blowing. These chips will be great side with sandwiches, or toss it on pasta or salad for extra crunch and zing.

I decided to make Tomato Salsa-The Indian Way to escort with the lightly salted ones. Spicy, healthy and quick will be the best three words to describe it. It is one of those few recipes that has no rules to follow- just make it the way you prefer- add in or omit any ingredient/s. You literally need 5 minutes to make this Indian salsa-it is a winner recipe-oh trust me pleaaassse!! Do try this, you can thank me later.  Moving to the recipe.

Serves 2
Ingredients:

1/2 cup finely chopped tomato

1/4 chopped finely chopped onion

1/4 cup chopped cucumber

2 tablespoons finely chopped capsicum

1 clove garlic crushed

1 tablespoon lemon juice

1 pinch chilli flakes

1/4 teaspoon black pepper powder

1/4 teaspoon dried oregano

Salt to taste

1 tablespoon chopped coriander leaves

Method:

Mix garlic, tomatoes, onion, cucumber and capsicum well in a bowl.

Next mix in chilli flakes, oregano, coriander leaves and black pepper powder.

Lastly add in lemon juice, salt and chopped coriander leaves. Serve immediately.

Notes:

Deseed the tomatoes and then chop them. All the veggies must be finely chopped.

Once you mix the salt and lemon juice, serve immediately because salt will make salsa runny and watery.

If you are making for party or get-together, chop vegetables beforehand. Just mix the spices before serving.

My husband loves boiled sweet corn in it. So go ahead and add if you wish.

Serving suggestions:

Serve with chips as a dip.

Serve as side salad with burnt garlic pasta or red winepasta.

Else top this salsa on a toasted bread or crackers and serve as bruschettas.

Fill this salsa on pita pockets or wraps with falafels or patties.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Burts Chips for sending Lentil Waves  for review.