A quick & easy tomato and chai chutney – to brighten up a tired Tuesday evening!
I had some leftover tomatoes from the Lentil salad I made the other day and I didn’t really want them to go to waste, so I decided to try and put together a sort of chunky tomato chutney to eat with cheese and crackers. Tonight I fancied a snackette for dinner rather than a full-blown meal so this speedy chutney, not one that you have to wait on for weeks is perfect. You can opt for vegan cheeses, but I have a medium sized slab of this punchy organic blue that I have big plans for this week! For tonight, I’ll steal a few slices to keep my chutney company. Wash it down with a crisp white, a blushing rose or a rich red – I’ll be eating mine whilst catching up on the ITV drama, Marchella, my most favourite drama and top of my TV watch list.
Vegan Savoury Tomato & Chai Seed chutney
Prep time
Cook time
Total time
Author: Kaylie Kist
Recipe type: vegan
Ingredients
- 200g Cherry tomatoes
- 50g Brown sugar
- 1 Roughly chopped onion
- 2 Tablespoons chai seeds(this will give it a thick texture)
- 1 Teaspoon cayenne pepper
- 1 Teaspoon of cinnamon
- ½ Tablespoon mustard powder
- 4 Tablespoons soya sauce
- Olive oil
- Water
- Black Pepper
Instructions
- Pour a small amount olive oil into the bottom of a heavy based pan
- Add the cinnamon, cayenne pepper and mustard powder.
- Gently brown the spices to activate the full flavour – Be careful not to burn
- Add the chopped onion, fry on a low heat until soft.
- Chop the tomatoes and add them to the mix.
- Heat until they have broken down but still have some shape.
- Add the brown sugar, soya sauce and just enough water to barely cover the tomatoes.
- Heat further and mix through.
- Add the Chai seeds, mix in and bring to the boil.
- Depending on the consistency add a little more water if too thick
- If too watery, reduce further.
- Remove from the heat and allow to cool.
- Serve with simple crackers and a selection of cheese.
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