Tomato Mint Chutney
Ingredients
Yield: 8 servings
2 tablespoons olive oil
2 shallots; diced small
¼ teaspoon red pepper flakes
1 teaspoon cumin seeds
¼ teaspoon mustard seed; brown
2 cinnamon sticks
4 cups diced tomatoes; canned, with juices
3 tablespoon maple syrup
½ teaspoon kosher salt
1 teaspoon fresh ginger; grated
¼ cup fresh mint; chopped
Nutrition information
Serving Size: 2 tablespoons
Calories: 35
Total Fat 1.9 g
Saturated Fat 0.3 g
Monounsaturated Fat 1.3 g
Polyunsanturated Fat 0.4 %
Sodium 75 mg
Potassium 66.5 mg
Total Carbohydrate 5 g
Dietary Fiber 1 g
Sugars, other 10.8 g
Protein 0g
Source: The Cancer Fighting Kitchen. Rebecca Katz
Instructions
1. Heat the olive oil in a large skillet over medium-low heat, then add the shallots, red pepper flakes, cumin seeds, mustard seeds, and cinnamon sticks and saute until the shallots are golden brown, about 4 minutes.
2. Stir in the tomatoes, maple syrup, and salt, then lower the heat and simmer for 15-20 minutes, until the tomato juices have evaporated.
3. Stir in the ginger, and mint and serve warm or at room temperature.