This chutney goes well with Indian foods, like curries, dahl or cheese.
I made this chutney last year and it tastes great, even if I say so myself! What’s even better is that it’s a great way of using up any green tomatoes!

Preparation

For skinning the tomatoes: cut a cross in the bottom skin of each tomato, put them in boiling water for a minute until you can see the skin loosening. Take them out and skin them. Cut the tomatoes and ginger in pieces. Put everything together in a saucepan and cook until the chutney starts to thicken. Stir regularly especially towards the end. If you cook it at a lower heat for longer, it will give the flavour a little boost...

Of course you can add your own favourite spices or increase/decrease quantities as desired.

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free

Please Note: May still contain traces of gluten, egg and dairy.

Tomato and Ginger Chutney

Tomato and Ginger Chutney

Ingredients

Vegan recipe
Vegetarian recipe
Gluten free recipe
Dairy free recipe
Egg free recipe

Please Note: May still contain traces of gluten, egg and dairy.