Reviewed: Sep. 18, 2007

This chutney/salsa was fabulous! Perfect complement to the curried meat. My kids won't touch fish with a ten foot pole so we substituted it with butterflied chicken breast. Equally fabulous! Make sure you get a quality curry paste! I will use the chutney/salsa for other dishes as well. I would even use it as a salsa for tortilla chips.

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14 users found this review helpful

Reviewer:

Karen Hayes

Reviewed: Jul. 6, 2008

Yay - another great way to do salmon! I used white nectarines and black plums with the blueberries and cut out the red onion because I don't care for it raw. I also added about 1/2 cup of coconut milk to the curry paste and lime juice - mostly because I needed to use it. Excellent! Thanks so much for the recipe!

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9 users found this review helpful

Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

Reviewed: Oct. 23, 2008

Good and interesting recipe. But curry taste was a little overpowering.

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7 users found this review helpful

Reviewer:

DiamondGirl amanecer

Cooking Level: Intermediate

Reviewed: Jul. 16, 2011

MINE WAS NOT GOOD! I USED THAI RED CURRY PASTE AND DID NOT REMOVE MARINADE. MAYBE THIS WAS THE WRONG TYPE OF CURRY, MAYBE I SHOULD HAVE REMOVED CURRY PASTE. I MAKE FRUIT SALSAS ALL THE TIME WITH FRESH JALAPENOS BUT DIDN'T HAVE ANY AND COULD NOT FIND MY CAYANNE. I USED HABANERO AND IT WAS A LITTLE WARM BUT IT DID HELP COVER THE TASTE OF THE FISH. I WOULD RATE THIS "0" STARS IF YOUR SYSTEM WOULD LET ME.

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3 users found this review helpful