Bombay venison sausages with pineapple and chilli salsa

Ingredients:

Ingredients

• 2 tbsp tikka paste
• ½ tbsp vegetable oil
• 1 tbsp Greek yoghurt
• 1 tsp caster sugar
• 12 venison sausages

For the raita:
• 250g Greek yoghurt
• Juice of ½ a lemon
• ½ a cucumber, halved, seeds removed, finely diced
• 2 tsp caster sugar
• 1 tsp ground cumin powder
• A small handful of mint leaves, finely chopped
• Sea salt flakes
• Freshly ground white pepper

For the pineapple, tomato and chilli salsa:
• ½ a pineapple, peeled, core removed and finely diced
• 2 red chillies, deseeded and finely diced
• 2 tbsp diced cucumber (optional)
• 2 large vine tomatoes, deseeded and finely diced
• 3 spring onions, finely sliced
• Juice of 1 lime
• ½ tbsp olive oil

To serve:
• 4 naan breads
• Mint leaves
• A handful of coriander leaves, chopped
• Mango chutney

Words by:
Rachel Green
Featured in:
June 2023
Share Recipe

Rachel Green shares three of her favourite seasonal recipes featuring fresh garden herbs and vegetables.

METHOD
• In a bowl, combine the tikka paste with the vegetable oil, yoghurt and sugar. Add the sausages and mix well to coat. Cover and pop in the fridge for 30 minutes to marinate.
• To make the raita, simply combine all the ingredients in a bowl and season with some salt and pepper.
• To make the salsa, again combine all the ingredients in a bowl and season with a little salt.
• Heat a BBQ grill. Remove the sausages from the marinade and thread them onto 3 metal skewers. Put the skewers onto the grill and close the BBQ lid. Grill for 6-8 minutes each side until cooked and slightly charred.
• To serve, top the naan with the sausages and scatter over the mint leaves, coriander and some of the salsa and serve immediately with the raita, remaining salsa and mango chutney on the side.

Share Recipe

Archives

We Recommend

Pear, Blue Cheese and Toasted Almond Winter Salad

Pine Forest Chocolate Bundt Cake

Baked salmon fillet with coriander, mint, walnut & hummus

Air fryer buttermilk fried chicken, sour cream & hot sauce

One-pot mushroom stew with cheesy herb dumplings

Mince, prosecco and shallot pie with smashed colcannon
View all

Never miss a copy!

Big savings when you take out a subscription.

SUBSCRIBE

Subscription Options

Advertise With Us

Download Back Issues

@lincolnshirelife

Celebrate International Women’s Day At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pmThis annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.Hosted by chef and food campaigner Rachel Green, Celebrity Chef, speakers include Catherine Hobson - Author, "Take Away the Fear", Nicky Van Der Drift – CEO, International Bomber Command Centre, Nikki Cooke – CEO, LIVES and Sarah Hardy Holistic Therapies, Bingham. – talking about A Positive Life! method. Tickets: General Admission £22, LAS Member £20, Table of 10 £200. Ticket price includes a selection of pastries, fresh fruit and refreshments. ... See MoreSee Less
Follow on Facebook