Good morning steemit. Since we have such a big group of friends visiting us here in Cambodia, we made a bbq the other day! Vegan and meat options as not all my friends want to eat my vegan food :( At least some of them tried it... It's a start, right?

While I couldn't help myself to nag about the reasons why they should try my vegan food, I knew that it was a mission impossible to convert them all. And that's just fine..... but what I didn't want was serve them processed food... so no store-bought bbq sauces here!

Recently I came across a recipe and article that stated that garlic tomato chutney is excellent food for a pregnant woman. Therefore I decided to make it to serve my best friend Siegrieke who is currently almost 6 months pregnant and I am going to be the godmother... woot-woot.

Here she is with her little baby boy in the belly, her husband, my other best friend and the love of my life! Sorry for the crappy picture. A new cell phone with a great camera is on the way.

But let's talk chutney....

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Ingredients

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800 gram or 1.75-pound tomatoes
1 cup onion, chopped
4-6 cloves of garlic, minced
1-2 inch fresh ginger, grated
1 tbsp ground cumin
2 tsp turmeric powder
1 tsp cardamon powder
1 tbsp mustard seeds
Sea salt and black pepper to taste
1/4 cup apple cider vinegar
1 tbsp raw palm sugar
1/2 cup water
Optional: chili paste
Freshly chopped parsley or celery herb

Directions

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1. Bring a large pot of water to a boil. Meanwhile, hull the stems from your tomatoes and slice a shallow "X" in the bottom. Drop the tomatoes into the boiling water. Watch for their skins to start to wrinkle and split, then scoop them out with a slotted spoon. Once cooled, transfer the tomatoes to a cutting board. Use your fingers or a paring knife to peel back the tomato skins.
2. In a large skillet or pot, sauté onions until they start to soften. Add in garlic, ginger, cumin, turmeric, and cardamon. Continue to sauté until garlic becomes fragrant. This will take about 1 minute.
3. Add vinegar and cook for 1 minute more before adding the roasted and peeled tomatoes, sugar, and water.
4. Reduce heat to a simmer and continue to cook until mixture thickens about 15 to 20 minutes. Stir occasionally to avoid sticking. Season with salt and pepper to taste.
5. Add the tomato mixture, fresh parsley and chili paste to a blender and process until smooth.
6. Transfer to a glass container for storage.
7. Enjoy with just about anything you like.

Bon Appétit

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600

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FYI: For more yummy recipes, download my FREE recipe eBook "Amy's Home Kitchen" HERE!