Sauces, Chutneys & Condiments

Unlike the preserved Indian chutney, the Seychellois Creole chutney or satini is made fresh and consumed the same day. The term satini in Seychelles applies to two types of culinary preparations:
The first one refers to grated green fruits, or vegetables that are tossed with spices in hot oil and served as an accompaniment for curries, grilled fish and bouyon and the second one refers to flaked fish, mainly shark, salted fish and tuna, that is tossed in hot oil with a dash of lime, fresh chilli and chopped onion and traditionally served as a main meal accompanied with boiled rice.

The main condiments in Seychelles is the chilli sauce or lasos piman which is a must in all Seychellois household and has to be present at every main meal. It is a bright and spicy sauce that livens up any meals. The simplest of all chilli sauce is to crush a few chillies, add some salt and a squeeze of lemon. Other variations include mixing the crushed chillies with vinegar , oil and salt, or with chopped belenbi, salt and oil ,or with chopped green or red tomatoes, salt and oil.