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Fresh Tomato Chutney

This versatile chutney is made with whole cumin seeds, fresh ginger, apple-cider vinegar, and raisins.
fresh tomato chutney
  • Makes about 1 ½ cups
  • Prep Time 10 minutes
  • Cook Time 20 minutes


  • 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


Place a medium pot over medium-high heat and add the avocado oil.
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.
Add the tomatoes, raisins, vinegar, coconut sugar, and salt, and stir to combine.
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.
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

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.


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