Tomato Chutney

MAKES 2 CUPS

Sweet, spicy and pungent, this deep-red, smooth chutney is the perfect complement to Samosas. (Serve it hot or at room temperature with Samosas.) It’s also delicious with rice. A tasty condiment to perk up a favorite dish. It can be stored in the refrigerator for up to a week.

2-3 tablespoons coconut oil
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
7 fresh or dried curry leaves or 3 dry bay leaves
2 cloves garlic, peeled and chopped or ½ teaspoon
    gluten-free asafoetida (Hing)
¼ cup medium-hot banana peppers or
    hot jalapeño peppers, seeds and pulp removed
4 medium fresh tomatoes, about 1½ pounds
1 teaspoon turmeric
½ teaspoon ground cinnamon  
1 teaspoon salt
1 teaspoon dill 
1 teaspoon thyme
½ teaspoon oregano
1 teaspoon parsley
1 teaspoon basil
1 teaspoon lemon balm or mint
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
2 tablespoons maple syrup
1 tablespoon sugar
¼ cup water, as needed

1. Heat coconut oil in a saucepan. Add cumin seeds, mustard seeds and curry leaves until they start crackling and popping, about a minute.

2. Add garlic, banana peppers, tomatoes and all remaining ingredients except water. Stir to combine. Cook until tomatoes reach puree consistency, about 3 to 5 minutes. If mixture is too dry, add small amounts water and mix well.

3. Cook 2 to 3 additional minutes or until desired consistency. 

TIP For brightest flavor, add fresh herbs after tomatoes have cooked to puree consistency.

Each 2 tablespoon serving contains 41 calories, 3g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 149mg sodium, 5g carbohydrate, 1g fiber, 1g protein.

Recipe by Madalene Rhyand, director of Living Without’s test kitchen.