This six ingredient tomato chutney dipping sauce is the perfect combination of both spicy and sweet! Adjust the spice level by using more/less chili, dried chili flakes, or omitting chili for a mild tomato sauce. It's fresh, healthy, and bold in flavor! Pair this fresh, plant-based, spicy tomato sauce with anything - like my tofu tacos, or veggie momos.
Vegan I Gluten Free
Serves: ~1 cup
Time: 15 minutes
2 dried chilies*
3 cloves garlic
1 tsp. maple syrup or honey
1/2 tsp. vinegar
1/4 tsp. salt
*For less spice - wear gloves and remove the seeds from the chilies. Alternatively, omit the dried chilies and substitute 1/4 tsp. dried red chili flakes to the processor.
To prepare the chutney dipping sauce - add the tomatoes and dried chilies to a small sauce pan, cover with water, and bring to a boil over medium-high heat.
Reduce the heat to medium-low and simmer for 5 - 7 minutes, until the tomato skin is soft and beginning to peel.
Strain the water and carefully peel the skin from the tomatoes.
Add all the ingredients to a food processor or blender and mix until smooth!
Serves great with tacos or veggie momos!
Store leftovers 2 - 3 days in the fridge.