Indian Cauliflower Chutney

Indian Cauliflower Chutney Recipe

An indian inspired chutney that is so easy to make
Yield:     Preparation Time:     Cooking Time:


2 small cauliflowers
1 cup boiled peas
Salt to taste

To be ground to a paste:
4 green chilies
4 teaspoons sugar
1 cup fresh coriander
Juice of half a lemon
Salt to taste

¼ cup water
1 tablespoon butter
1 cup tomato ketchup
½ teaspoon chili powder
1 teaspoon sugar
1 teaspoon cornstarch
Salt to taste

Recipe Instructions

Cook the cauliflower.
Boil the whole cauliflowers in salted water for 5 minutes. Heat 4 tablespoons of oil in a saucepan and stir fry the cauliflowers one at a time for 2 – 3 minutes each. Stuff the cauliflower with the paste and cook covered on a low heat until tender.

Cook the peas.
Stir fry the boiled peas for a minute and set aside for later use.

Make the sauce.
Mix together all the sauce ingredients and bring to the boil. Boil for 1 minute. If the sauce is a little too thick add a little more water.

Place the cauliflower onto a serving dish and pour over the hot sauce. Sprinkle with the peas.


Pickles and Chutney