Tomato and Ginger Chutney
Seasonal Vegan, Vegetarian, Gluten free, Dairy free, Egg free recipe
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
Ingredients
- 1kg skinned tomatoes (or green tomatoes!)
- ½ tsp ground ginger
- 1 Cinnamon stick
- 100g dried ginger pieces
- 100g organic raisins
- 10g salt
- 300g sugar
- 3dl cider vinegar
- 5 or 6 cloves
- 5 or 6 peppercorns
- 50ml ginger syrup
- Little bit of mace
- ¼ tsp chili powder (if you like it spicy)
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
