Indian Tomato Chutney

It is completely worth making this chutney just for the divine smell that will waft through your house! Although, I can think of a few other reasons to persuade you as well.

This chutney goes perfectly with so many different things – served over rice or quinoa and chickpeas, or in these chickpea wraps. Maybe with some red lentil dahl, or some vegan yogurt. I even like it with some spreadable vegan cheese on crackers (try the almond feta from Living on the Vedge, or just wait until you get your hands on the cultured nut cheese that will be in my upcoming book, Gluten-Free Vegan Survival Guide - it will blow your mind!). Any Indian dish or anywhere you would use some type of relish is where you want this tomato chutney.

A little Gerson update: I am 5 and a half weeks down! I am feeling really good, lots of changes happening already. This is the most progress I have made with my health in the 3 years I’ve been trying to heal. My digestion has completely changed, and I can feel that it is on the mend. My weight is coming down. I have been allowed to add some red lentils, chickpeas, black beans and mung beans. Usually around this point you can add in some non-fat dairy to the diet, but I don’t handle dairy well (and have no desire to eat it), so my Gerson therapist included fish in my program. I was reluctant to add fish to my diet, but given the strictness of the diet, and my Gerson therapists insistence, I have accepted that it’s what I need to do to heal right now, and I’ll re-evaluate in the future. I’ll be sharing a ‘day in the life’ post soon, so keep an eye out for that!

Indian Tomato Chutney

 

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Ingredients:

• 1 Tbsp coconut oil
• 6 medium tomatoes, finely diced
• 3 green chillies, finely chopped
• 1 onion, diced
• 1 Tbsp fresh ginger, finely chopped
• 2 tsp brown mustard seeds
• 1 tsp cumin seeds
• 2 bay leaves
• 1 tsp turmeric
• ½ tsp paprika
• 1 tsp salt
• 1 Tbsp sugar
• 1 Tbsp arrowroot + 1 Tbsp water

Method:

1. Heat the oil in a medium saucepan on medium-high heat.
2. Add a cumin seed to the oil, and when it cracks it's hot and ready to go.
3. Add the mustard seeds, cumin seeds and diced onion. Once the seeds have cracked add the bay leaves, turmeric, paprika and fresh ginger.
4. Simmer for 30-35 minutes, until tomatoes and chillies are tender.
5. Add salt, sugar and the arrowroot + water mix.
6. Remove from heat.
7. Fish out the bay leaves with a fork.

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