Oh I also make this yum Tomato Chutney, I mainly use it when I do Indian banquets for guests but it would go great with Mexican too I think, it looks kinda complicated but if you're into cooking and have all the spices already it's so quick and simple to make.

Gosh you have got me wanting to do a Mexican party too!! But I would want a Corona and that is off my menu for now For your main meal you could get some wraps, some green (spinach & herb) ones and some red (sundried tomato) ones and everyone can make their own from a range of goodies on the table like this chutney, another hot and spicey bean mix, jalapenos, cheese, sour cream, tabasco sauce etc

50 ml cooking oil
6 fresh curry leaves
1 teaspoon cumin seed
½ teaspoon black mustard seeds
4-6 dried chillies
1 large finely sliced onion
1 tablespoon crushed garlic
1 teaspoon crushed ginger
1 teaspoon turmeric
2 cans peeled tomatoes
Salt to taste (1-2 teaspoons)
1 teaspoon garam masala
1 tablespoon raw sugar
½ cup fresh coriander (finely chopped)

METHOD

In a frypan heat the oil then add curry leaves, cumin seed, mustard seed, dried chillies, sliced onion and cook for about 5 minutes. Add garlic, ginger, mix well and cook for a minute then add turmeric powder, stir, then add tomatoes and salt and cook on medium heat for about 10 minutes (stirring occasionally). Add garam masala, sugar, coriander and cook for a couple more minutes.

NB: Tomato Chutney can be kept in fridge for up to 2 weeks and served as an accompaniment or as a relish. Serve hot or cold..... This chutney is a winner to everyone who has tasted it... A lovely parting gift to your dinner guests could be to give them a little jar of it when they leave