Tomato Mint Chutney

Tomato Mint Chutney

Ingredients:
2 tablespoons extra-virgin olive oil
2 shallots, diced small
¼ teaspoon red pepper flakes
1 teaspoon cumin seeds
¼ teaspoon brown mustard seeds (see Rebecca’s Notes)
2 cinnamon sticks
4 cups coarsely chopped fresh tomatoes or diced canned tomatoes
3 tablespoons maple syrup
½ teaspoon sea salt
1 teaspoon grated fresh ginger
¼ cup loosely packed fresh mint leaves, chopped

Directions:
Heat the olive oil in a large, heavy skillet over medium-low heat, then add the
shallots, red pepper flakes, cumin seeds, mustard seeds, and cinnamon sticks and sauté
until the shallots are golden brown, about 4 minutes. Stir in the tomatoes, maple syrup,
and salt, then lower the heat and simmer for 15 to 20 minutes, until the tomato juices
have evaporated.
Stir in the ginger and mint and serve warm or at room temperature.
Goes with Middle Eastern Chickpea Burgers, Velvety Red Lentil Dahl, Triple-
Citrus Ginger Black Cod, My Family’s Favorite Chicken, Basil Broccoli, poached
salmon, and just about any brown rice, polenta, or pasta dish.
PREP TIME: 15 minutes · COOK TIME: 25 minutes
STORAGE: Store in an airtight container in the refrigerator for 3 to 4 days or
in the freezer for 2 months.