Tomato Chutney
Description
Chutneys are so versatile, you can use them in a sandwich, burger or as a dipping sauce. I created this chutney as a sauce for my aloo tikki burger, but I've also used it for many other dishes.
Ingredients
- 1 1/2 tablespoon oil
- 1/2 teaspoon cumin
- 1 teaspoon mustard seeds
- 1/2 cup bell peppers
- 1/8 teaspoon asafoetida
- 1 teaspoon salt
- 3/4 cups tomatoes (crushed)
- 2 tablespoons unrefined brown sugar (or coconut sugar)
- 1 teaspoon cornstarch (+ 3 tsp water, combine first to make a cornstarch slurry before adding to the mix)
- 2 teaspoons lemon
- 3 curry leaves
Instructions
Heat oil in a non stick pan and add cumin seeds, curry leaves, and mustard seeds, sauté at medium heat till you hear them pop - this will take a couple of seconds
Add bell pepper, asafoetida, and salt and sautè till semi soft
Add crushed tomatoes, coconut sugar and corn starch slurry
Close lid and cook at low heat for about 10 minutes till the mix thickens, stir regularly
Finish with lemon, and allow mix to cool before pouring into an airtight jar. Store in fridge for up to 5 days.
♡Sprinkle a little love, say a little prayer, and nourish yourself ❤️