Fresh Tomato Chutney

This versatile chutney is made with whole cumin seeds, fresh ginger, apple-cider vinegar, and raisins.

By Robin Asbell | Experience Life

Makes about 1 ½ cups
Prep Time 10 minutes
Cook Time 20 minutes

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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