Fenugreek Quinoa Veggie Burger


1/8 tsp RawSpiceBar's Fenugreek Seeds, Organic, more to taste
1 tbsp oil
1/2 tsp black mustard seeds
Pinch asafetida
1/2 cup rice wine vinegar
1 1/2 cups chopped fresh tomato
1/8 tsp curry powder, more to taste
1 1/2 tsp chopped fresh ginger
1 1/2 tsp chopped fresh peeled garlic
1/4 tsp powdered turmeric
1/4 tsp cayenne
1/2 tsp toasted cumin seeds, ground
1/2 tsp toasted coriander seeds, ground
1/4 tsp mace
1/2 cup sugar
1 1/2 tsp kosher salt
1/4 cup sultana raisins



  1. In a heavy-bottomed sauce pan, heat vegetable oil over medium heat. Add the mustard seeds and asafetida. When the mustard seeds begin to pop, add the rice vinegar, tomato, curry powder, RawSpiceBar's Fenugreek Seeds, Organic, ginger, garlic, turmeric, cayenne, cumin, coriander, mace, sugar, salt and raisins. Stir together and bring to a simmer, then reduce the heat and gently simmer until the liquid reduces and the mixture thickens slightly, 15 to 20 minutes. Remove from heat and cool, then cover and refrigerate until needed. This makes about 1 1/4 cups chutney.


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