Tomato chutney is a versatile sauce. I’ve used it on dosa (pictured), as pizza sauce, dip for chips, and spread on sandwiches. This is a recipe I learned to make when I was in India last year with some slight tweaks. My friend Steve has been asking me to post it for a while, so here it is.
The above breakfast was really good. I made blueberry waffles topped with some local maple syrup. I helped collect the sap last year that turned into this syrup. I also made an orange, mango, and carrot smoothie with the vitamix which turned out amazing. I’ve already made it again.
I started last week making pizzas from scratch. I made a whole wheat crust and topped it with some tomato chutney. Chutney is amazing on pizza! I’m not really interested in regular tomato sauce anymore now that my taste buds have awoken to chutney.
Looking over this last week’s photos, I realized I spent more time cooking than going out. A nice change. The waffles above I made from scratch. My girlfriend loves waffles, so I bought a waffle iron and set out to learn to make them.