Foodie Blogroll

Wednesday, May 29, 2013

Tomato Parsley Chutney

A quick and easy sauce that adds a punch of flavor to anything from flatbread to veggie burgers. Simply blend all the ingredients in a food processor and you’re good to go!

Tomato Parsley Chutney
Gluten Free
Yield: 3/4 cup
Click Here for Printable Recipe

tomato parsley chutney

1.5 cups fresh parsley
1/2 cup grape tomatoes
1/4 of a green bell pepper, roughly chopped
2 teaspoons fresh ginger root, grated
1/2 teaspoon extra virgin olive oil
1 teaspoon lemon juice
1 teaspoon Dijon Mustard
1 teaspoon hot sauce
3 tablespoons water
1/8 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
Salt, to taste

1. Place parsley, tomatoes, and bell pepper in a small food processor. Pulse until ingredients are roughly chopped.

Photo 2013-05-24 06.15.59 AM
2. Add all remaining ingredients to food processor and pulse until ingredients are combined and chunky sauce is formed. Taste for seasoning.
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3. Serve chutney as a dipping sauce or condiment on nearly anything!
Photo 2013-05-24 06.15.45 AM

Nutrition Information--approximately 15 calories per serving (2 tablespoons per serving)

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