Plants Taste Better – Tomato Chutney – Review

Cooking plants carefully and with skill is what Plants Taste Better is all about. Because most of your food dishes receive their flavor from plants, it’s important to know them and prepare them properly.

In the introduction, the author explains the philosophy of cooking with plants and understanding plants. In the Craft Of Plant-Based Cooking section, choosing ingredients, flavors, taste, seasonings, etc. are discussed.

Also included in the same section is a list of required or recommended equipment. While strictly speaking a knife is all that is required, these extra items may make life easier.

Recipe categories include:

  • Snacks
  • Soups, Pates & Light Lunches
  • Salad
  • Mains
  • Desserts
  • Bread

Each of the recipes includes an introduction to the vegetable, plant, used as the main ingredient. Serving sizes are also included as well as in some cases serving suggestions.

Tips are also sprinkled throughout the book, giving information on using various ingredients to the best advantage. Most of the recipes also offer a lovely photograph of the finished product. While several of the recipes are displayed in combination photograph it does not detract from the usefulness of the picture.

Unique And Timely

So many of us are trying to be more healthful these days, a plant-based diet can help with that. These recipes will help you introduce more variety into the plant-based flavors in your diet.

The recipes are all very attractive offerings. Several of them, however, many involve recipes within recipes, so we’re not for the quick easy meal. These are for the meals that you want to take your time over and savor.

For the included recipe I have chosen The Tomato Chutney recipe because it is simple, delicious, and goes with everything. Enjoy!

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Tomato Chutney

Some recipes, like the garlic panisse (see page 36), or rosemary polenta chips (see page 37), while delicious on their own, or really just vehicles for a good sauce or chutney. If it is the case then this is the Chatman you need. It’s not clever, but it is very, very tasty. Make a lot as it will keep for ages in the fridge, and you can eat it with anything that comes out of your deep-fat fryer.
Makes: 500 mL (18 fl oz) jar


  • 3 g cumin seeds, (1 1/2 teaspoon)
  • 5 g smoked paprika, (1/8 ounce/2 teaspoon)
  • 5 g Sea salt, (1/8 oz/1 teaspoon
  • 25 mL extra virgin olive oil, (1 fl oz/5 teaspoon)
  • 1 banana shallot, finely diced
  • 1 red chili, halved, deseeded, finely chopped
  • 10 g ginger, organic, finely grated, (1/4 ounce), (see page 60)
  • 1 clove garlic, puréed (see page 147)
  • 3 g fennel seeds, 1 1/2 teaspoon
  • 400 g ginger, organic, finely grated, (1/4 ounce, see page 60)
  • 1 clove garlic, puréed (see page 147)
  • 3 g fennel seeds, (1 half teaspoon)
  • 400 g can plum tomatoes, (14 ounces)
  • 150 g soft brown sugar, (5 1/2 ounce/generous three-quarter cup)
  • 75 mL red wine vinegar, (2 3/4 fluid ounces/1/3 cup)


  • Fry the cumin seeds in a small frying pan (skillet) until fragrant, then grind to a fine powder using a pesto and mortar. Add the smoked computer and salt and mix.
  • Gently heat the olive oil in a saucepan. Add the shallot and cook for one minute, then add the chili, ginger, and garlic and fry it briefly. Add the fennel seeds and paprika/cumin mix and then add the tomatoes. Cook until the tomatoes are broken down and thick, then add the sugar and vinegar. Cook until thick and glassy. Remove from the heat and leave to cool.
  • This will keep in a jar in the fridge for up to three months.


About the Reviewer:

Chris Sadler is WebAdmin and Reviewer for
RecipesNow! The Reviews And Recipes Magazine
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