Tomato chutney

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Tomato chutney

Suitable for vegans
Category Miscellaneous
Serves n/a
Preparation n/a
Cooking n/a

Rating: Rated 0 / 5 (0 ratings)

For use with the Mini Masala Dosas


  • handful of cherry tomatoes
  • 1/2 small red chilli, roughly choped (seeds removed if too hot for your liking)
  • pinch of sugar or squeeze of agave syrup (optional)
  • a few sprigs of coriander
  • squeeze of lemon
  • pinch of salt


Stage 1

Blend the tomatoes, coriander and chilli until nearly smooth. The chutney is nice with a bit of texture. Add the lemon juice and salt, adjusting as necessary. If it's a bit sharp, you can add a pinch of sugar. The chutney is best eaten on the day it's made, but will keep for up to 3 days in the fridge.


Tomato chutney


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Rachel Demuth

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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