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.

🍽 S E R V I N G S

Serves 2 people

🥗 I N G R E D I E N T S

1½ tbsp oil

½ tsp cumin

1 tsp mustard seeds

½ cup bell peppers

⅛ tsp asafoetida

1 tsp salt

¾ cup crushed tomatoes

2 tbsp unrefined brown sugar or coconut sugar

1 tsp corn starch + 3 tsp water (combine first to make a corn starch slurry before adding to the mix)

2 tsp lemon

3 curry leaves

🌿 T H E M A G I C

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 sautè till semi soft

3. Add crushed tomatoes, coconut sugar and corn starch slurry

4. Close lid and cook at low heat for about 10 minutes till the mix thickens, stir regularly

5. 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 ❤️

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