Tomato Chutney Recipe
My homemade tomato chutney is easy to make, extremely versatile, and packed full of healing foods.
Ingredients
- 2 cups cherry tomatoes
- ½ cup tomato paste
- 1 red bell pepper
- 2-3 tsp mustard seeds
- 1-2 tsp cumin seeds
- 2 sprigs fresh curry leaves (if cannot find fresh, use dried)
- 1 pinch asafoetida (hing)
- 2 Tbsp maple sugar
- 1 Tbsp date syrup
- 1 Tbsp pomegranate sauce
- 3-4 tsp lime juice
- ½ cup water (for sauté)
Instructions
- In blender, blend cherry tomatoes and bell pepper. Set aside for now.
- In a pan, roast mustard and cumin seeds until mustard starts to pop then add 2 sprigs of curry leaves and hing and roast for a minute.
- Then add the tomato paste and sauté until well mixed with the spices. Add 1 tbsp water to prevent sticking.
- Add the tomato & bell pepper mixture from the blender.
- Add maple sugar, date syrup and the pomegranate syrup.
- Cook down until slightly chunky.
- Turn off heat and add lime juice. I recommend lime juice not lemon, as the flavor is quite different with lemon.