Yes-- I know that is a really big statement to make, but I firmly stand by it. The reason this chutney is so incredible is because it isn't just your regular, sweet tomato chutney (there's nothing worse than eating a chutney that is just too sweet), it has a really great kick from the chilli, as well as some amazing tartness from the white wine vinegar. Trust me and give this recipe a shot. It's not only super easy but it's also very quick, and will last a couple of months in the fridge.
Tomato and Chilli Chutney
Takes: 45 minutes
What You Need:
- 3 tablespoons olive oil
- 1/2 tablespoon paprika
- 1 brown onion, thinly sliced
- 600 grams ripe tomatoes, chopped
- 5 chilli's, most seeds removed and chopped
- 1/2 cup brown sugar
- 3 tablespoons white wine vinegar
What To Do:
Begin by heating the olive oil in a pot and simmering the paprika and onions for roughly five minutes. Next, add the rest of the ingredients and let it all cook down for about 30 minutes, making sure to mix every 5-10 minutes. That's literally all you have to do, and the end result with be this really amazingly glossy, and jammy consistency.
Corinne Marabel, creator of A Vegan Kitchen, never intended to follow a vegan diet, much less did she intend on creating what she has today. In July of 2013, feeling constantly run down and tired and after spending far too many months treating my body like a garbage bin, Corinne decided to turn from vegetarianism to veganism for a short detox. However, days turned in to weeks, and she began to find herself feeling not only better internally, but completely inspired to create beautiful and clean vegan dishes.
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