Spicy Tomato, Coriander and Tamarind Chutney

rye/grain sourdough, homemade chutney, jammy yolk egg, roast rainbow chard, pan fried haloumi

I had some baby truss tomatoes that needed cooking so I made chutney. Personally, I really don’t like sweet chutneys, archar or sambal. So, this recipe is savoury heavy :) The recipe is inspired by the delicious savoury Indian chutneys and achars. One of my favs is a spicy lime achar.

Spice mix is the same used in most of my curry recipes. I usually make a batch to keep in the pantry for curries, marinades, chutneys and quick masala omelette.

The flavour profile is a warm layered spice, good amount of tang/acid and decent heat. With a thick-ish consistency, this works well on toast/sandwiches (pictured) and as a condiment for most protein, rice, egg/rice/wheat noodles. I also like it with fried haloumi or paired with eggs.

**Vegan, Gluten free and refined sugar free