Tomato Chutney
 
Prep time
Cook time
Total time
 
Don't worry if you don't have all the spices. I made this without the fenugreek, asatetida and mace and it was still delicious. Most of the spices can be found in Indian and cooking supply stores. I also substituted the black mustard seeds for ground mustard.
Author:
Recipe type: Side
Serves: 6
Ingredients
  • 1 teaspoon oil
  • ½ teaspoon black mustard seeds (I used ground mustard)
  • pinch asafetida (I didn't use)
  • ½ cup rice wine vinegar
  • 1½ cups chopped fresh tomato
  • ⅛ teaspoon curry powder
  • ⅛ teaspoon fenugreek (I didn't use)
  • 1½ teaspoons chopped fresh ginger
  • 1½ teaspoons chopped fresh peeled garlic
  • ¼ teaspoon powdered turmeric
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground cumin seeds
  • ½ teaspoon ground coriander
  • ¼ teaspoon mace (I didn't use)
  • ½ cup vegan sugar (I used a little less)
  • 1 teaspoon salt
  • ¼ cup raisins
Instructions
  1. In a heavy-bottomed sauce pan, heat vegetable oil over medium heat. Add the mustard seeds and asafetida. When the mustard seeds begin to pop, add all the ingredients. Stir together and bring to a simmer until the liquid reduces and the mixture thickens slightly, 15 to 20 minutes. Remove from heat and cool. Cover and refrigerate until needed.
  2. This makes about 1¼ cups chutney.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/quinoaburger/