Bombay venison sausages with pineapple and chilli salsa



• 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

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

• 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.

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