Dawn’s Indian Salsa

By Dawn Ross

STOP! This recipe has the option of using a dehydrator. Not got one yet? Click here.


  • 1 onion, chopped
  • 2 tomatoes, chopped***
  • Handful mint leaves, chopped
  • 2 green chillies (optional)
  • 1 red chilli (optional)
  • 1 tbsp crushed coriander seeds
  • 1 tsp masala curry powder (or another spice if you prefer, such as garam masala, curry leaves, coriander seeds, cumin seeds, cardamom pods, black pepper seeds, ginger powder, fenugreek, turmeric, ground clove, cinnamon or nutmeg. Change up the amounts and experiment.
  • ½ tsp mustard seeds
  • 2 tsp coconut oil
  • Salt (optional) or use tamari instead


  1. Chop the onion, tomatoes, mint and chilli and put in a large glass container.
  2. Crush coriander seeds with a pestle and mortar and add the seeds to the curry powder, mustard and oil.
  3. Add to the onion, tomatoes, mint and chillies and mix together with a spoon and let sit in the fridge at least one hour.
  4. Remove from fridge and taste. Add salt/tamari if desired.

*** Not Hippocrates approved. Why? Because tomatoes are a fruit, and should be eaten alone. It’s bad food combining.
TIP: Goes great on Hippocrates Flax Crackers

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by George

I’m George Dryden - a slightly-off-the-wall-but-in-a-good-way journalist, blogger and almost-raw vegan. In April 2014, I graduated as a Certified Health Educator from the Hippocrates Health Institute, in Florida, USA (more about George)

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