Mauritian Roti & Fillings 3/3: Rougaille Sauce and Coriander (cilantro) Chutney (vegan recipe)

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil provides healthy fats, while sunflower oil is budget-friendly.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños offer similar heat, while bell peppers are milder and more accessible.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds brightness, while apple cider vinegar is often less expensive.

turmeric

🥗Healthier: curry powder

💰Cheaper: saffron

Curry powder can provide similar flavor with a more complex profile.

Chop all the vegetables.

In a skillet, heat 1 tablespoon of coconut oil or vegetable oil on medium high temperature.

Add 1 tablespoon of minced ginger and 2 cloves of finely chopped or minced garlic.

Add the onions and curry leaves; sauté for 2 to 3 minutes.

Add a few sprigs of thyme followed by the chopped tomatoes and chilies; stir.

Cook for about 7 - 10 minutes or until tomatoes start to break down into a sauce, lightly mashing them with a cooking spoon as needed.

Add salt to taste and garnish with coriander leaves or parsley.

Turn off the heat and leave the rougaille aside.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary