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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Tomato and Pepper Chutney

This sweet and tangy chutney is the perfect accompaniment to all manner of savory dishes, from mushroom burgers and baked potatoes to Indian curries.

Prep Time: 5 Minutes
Cook Time: 30 Minutes
Yield: Makes Approximately 1.5 Cups


Prepared chutney will keep in an airtight container in the fridge for up to one week.


  • 1 small brown onion, finely diced 
  • 1 small red chili (optional), finely chopped
  • 1 red bell pepper (capsicum), diced
  • 2 tbsp. red wine vinegar
  • 3 medium tomatoes, diced
  • 5 small pitted dates, finely chopped
  • 1 small grann smith apple, peeled and diced
  • 2/3 cup water, plus extra if needed


  1. Combine the onion, chili (if using) and red bell pepper in a saucepan. Add a splash of water, then cook over a medium-high heat for 6-7 minutes until soft. (Add a splash or water to the pan as necessary, to keep the onions and peppers from sticking.) Add the vinegar, then continue to cook, while stirring, for one minute.
  2. Add the tomatoes, dates, apple, and 2/3 cup of water. Stir to combine. Reduce heat to a medium simmer and cook, uncovered, for 15-20 minutes. Stir the chutney every 5 or so minutes, to prevent ingredients from sticking to the pan. When it's ready, it should be nice and thick, with the liquid completely absorbed. 
  3. Remove pan from the heat and leave to cool for 10 minutes. Once slightly cooled, place the chutney in a food processor or blender. Give the chutney a few small pulses to combine the ingredients. Transfer to containers or jars, and refrigerate for 4-5 hours before using.

Prepared chutney will keep, refrigerated, for up to 1 week.