Tomato Chutney

Yes a tomato chutney, I have adapted this recipe to make it a lot healthier and nourishing. A tomato chutney is generally the base for most vegetarin curries, however most of these tomato chutneys are laden with ghee, ground cashew nuts and or cream. I have omitted all three of them and created my very own “Healthy Tomato Chutney”

Tomato Chutney

1 medium onion chopped

25ml cooking oil

2-3 curry leaves

1-2 dry chillies

5ml ginger and garlic paste

5ml coriander powder

5ml cumin powder

2ml turmeric powder

7ml chilli powder

5ml fennel powder

75ml grated onion

100ml finely chopped yellow peppers

200 ml grated tomatoes

200ml finely chopped tomatoes

150ml finely grated carrots

45ml chopped fresh coriander

10ml lemon juice

5ml salt

 

Method

 

1. Heat oil in a heavy based pot, add chopped onions – allow to brown, add the curry leaves and dry chillies
2. Add all of the powder spices, lower heat and stir well, before add the grated onion and yellow peppers
3. Allow to cook for a few minutes before adding carrots and tomatoes. ( by adding carrots you are omitting the need of sugar, finely grated carrots also thickens the chutney and therefore you will also omitting the use of ground cashew nuts)
4. Allow this mixture to cook on low heat for about 20minutes or until the tomatoes have dissolved and the mixture is the consistency of a thick chutney (if necessary a little water can be added)
5. Remove from heat and season with coriander, a spritz of the lemon juice and salt
6. This chutney could be used as a base for many vegetable curries you could add:- some blanched peas, few slices of panneer, a can of red kidney beans, or you could add some cooked rice to this and serve as a rice salad
7. Its uses are endless

 

 

 

 

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