Tomato Chutney
Ingredients
- 1 1⁄2 tablespoon oil
- 1⁄2 teaspoon cumin seeds
- 3 curry leaves
- 1 teaspoon mustard seeds
- 1 large red bell pepper, chopped
- 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 juice
Instructions
1. 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.
2. Add bell pepper, asafoetida, and salt and sauté till semi soft. Add crushed tomatoes, coconut sugar and corn starch slurry.
3. Close lid and cook at low heat for about 10 minutes till the mix thickens, stirring regularly.
4. Remove chutney from heat and finish with lemon juice.
5. Allow mix to cool before pouring into an airtight jar. Store in fridge for up to 5 days.
6. Sprinkle a little love, say a little prayer, and nourish yourself ❤️
Tomato Chutney
Reviews
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About Radhi
Radhi Devlukia is a New York Times Bestselling Author, Podcast Host, plant-based cook and co-founder of the adaptogenic tea brand, Juni. With her background as a dietitian and nutritionist and her studies in Ayurveda, Radhi shares everything from her recipes, health tips, wellness videos, natural skincare and beauty and how to live a conscious lifestyle.