Soya Sausage Chutney

Peel & sliver onion. Set aside.

Rinse & slit green chillies. Set aside.

Grate or blend the tomatoes. If choosing to grate them – rinse tomatoes, cut off the ends of each tomato & then slice each one into halves. Place the flat & fleshy side of the tomato onto the grater, & grate the flesh of the tomatoes into a bowl. Discard of the tomato skins. If choosing the blending option – rinse tomatoes, cut off the ends of each tomato & then slice each one into quarters. Place the tomatoes with the skin into a blender & pulse for a few seconds until the tomatoes are finer but not too runny, as the image below.

Heat 2 tablespoons of vegetable oil in a pan. Once the oil has heated, add in the soya sausages.

Fry each side for 4 minutes depending on the brand that you’re using. (Check packaging instructions)

They should be nice & browned.

Once the sausages are cooked, chop them into pieces & set them aside.

Heat the remaining 2 tablespoons of vegetable oil in a medium sized pot. Add in the onions, curry leaves & thyme.

Mix well & simmer until the onions are translucent.

Add in the chilli powder & ginger & garlic paste.

Mix well & simmer for 30 seconds.

Thereafter, add in the grated or blended tomatoes.

Add in a little boiling water & mix well.

Add in the green chillies & stir. Simmer for about 15-20 minutes until the oil surfaces & the tomatoes are thoroughly cooked.

When the tomatoes have cooked, add in the sugar & salt to taste. Stir.

Next, add in the sliced sausages.

Mix & allow the sausages to absorb the flavours for 5 minutes.

Garnish with fresh coriander (dhania).

Serve this Soya Sausage Chutney hot with rice, bread or roti.