Vienna’s sliced (I used 8 small Vienna’s) Thinly sliced peppers 2 tablespoons oil
In a frying pan, heat oil, sauté peppers & ¼ teaspoon chilli garlic paste. Add in sliced Vienna’s. Cook for a few minutes then add in 1 tablespoon chilli sauce, 2 tablespoons tomato sauce, a dash of soya sauce, ½ teaspoon dhana (fine coriander powder), ½ teaspoon jiro (fine cumin powder), ¼ teaspoon tumeric, 1 teaspoon salt, ½-1 teaspoon fine red chilli powder.
Cook till it comes to a sizzle. I served with shakshuka and rotis.
1 onion finely chopped or a handful of fried onion (Braise onion in oil till golden) then add, 2 medium tomatoes liquidised 1 teaspoon salt 1 teaspoon chilli powder ½ teaspoon dhana (fine coriander powder) ½ teaspoon cumin (fine cumin powder) Pinch tumeric ½ teaspoon chilli garlic paste When chutney is cooked, break eggs on the chutney and close lid. Do not cook too long if u want a soft yolk. Garnish with chopped greens
*tip cook tomato chutney and keep in small tins in freezer. Then use as needed. Very quick and easy.
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