Fresh Tomato Chutney
This versatile chutney is made with whole cumin seeds, fresh ginger, apple-cider vinegar, and raisins.
Ingredients
- 2 tsp. avocado oil
- 1 tsp. whole cumin seeds
- 1 tsp. whole brown mustard seeds
- ½ tsp. red-pepper flakes
- 1 tbs. minced fresh ginger
- 1 lb. Roma tomatoes, chopped
- ½ cup raisins
- 1 tbs. apple-cider vinegar
- 3 tbs. coconut sugar
- ½ tsp. sea salt
Directions
STEP 1
Place a medium pot over medium-high heat and add the avocado oil.
STEP 2
Heat the oil until shimmering, then add the cumin seeds, mustard seeds, and red-pepper flakes. Cook, stirring frequently, until the seeds are sizzling, then add the ginger and cook for another minute.
STEP 3
Add the tomatoes, raisins, vinegar, coconut sugar, and salt, and stir to combine.
STEP 4
Bring the mixture to a boil, then reduce the heat and simmer uncovered until thickened, about 10 minutes. Remove from the heat and let cool.
STEP 5
Transfer to a serving bowl or refrigerate for up to two weeks.
For more recipes to take advantage of your seasonal tomato bounty, see “6 Summer Tomato Recipes.”
Photography by: Terry Brennan; Food styling: Betsy Nelson
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Robin Asbell is a Minneapolis-based recipe developer and cookbook author.
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