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 or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.

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 or other allergens.



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