Tomato Chutney

Facts

Tomatoes, one of my favorite fruits in peak season are rich in Vitamins C, K1, a key vitamin for blood clotting and bone health and Vitamin B9, which assists in tissue growth and cell function. Tomatoes are a great source of Fiber and offer an abundance of antioxidants. Tomatoes are high in Lycopene, which turns into Vitamin A and and is shown to aid in cancer prevention and protect our skin while enjoying the sun.

Prep Time: 15 minutes

Yield: 2 Cups

Ingredients

1.5 Cups of Fresh Tomatoes, halved

¼ Yellow Onion, Chopped

2 Tablespoons of Fermented Garlic

2 Tablespoons of Fermented Garlic Vinegar

2 Arbol Chilies, Dried and Seeded

2 teaspoons Cumin Seed, Whole

¼ Cup of Organic Extra Virgin Olive Oil.. or Coconut Oil

 *See the did you know? Fact on Oil and Temperatures for this recipe below!

Salt to Taste (I start with 1 teaspoon of Maldon Salt)

Tomato Chutney Mis En Place.jpg

Method

  1. In a small skillet, begin by frying the chopped Yellow Onion in the Extra Virgin Olive Oil – Use above Medium Heat, not quite High Heat 

Did you know?

Olive Oil is loaded with polyphenols – excellent for your heart and rich in antioxidants. When polyphenols are exposed to high heat, they begin to deteriorate. The Omega 3 and 6 Fatty Acid Chains begin to break down once the Olive Oil has approached its smoking point (350-410 Degrees Fahrenheit). The breakdown of these fats will become toxic. You won’t want to consume them after that and I suggest pitching the oil, wiping out the pan and starting fresh. You can use Organic Extra Virgin Coconut Oil (450 Degree Fahrenheit Smoke Point) should you choose.

  1. Once the Onions have begun to caramelize around the edges, add the Arbol Chili and Cumin Seed

  2. After about 15 seconds, add Tomatoes and reduce the heat to medium, allowing the tomatoes to breakdown and release their juices. 

  3. Add salt and remember you can always add more later

  4. Once the Tomatoes are cooked down remove the pan from the heat and cool for about 5 minutes. 

  5. Transfer the contents of the pan to a blender and add the Fermented Garlic and Fermented Garlic Vinegar

  6. Blend until smooth and taste for salt. 

  7. Cool to room temperature and store under refrigeration.

Helpful Tips and Notes

  • This recipe is good for at least a week although I doubt it will last that long!

  • This Tomato Chutney is good on just about anything and everything. I might suggest trying it with pork or chicken first but without question, it will be delicious with beef also

  • Recipes are guides and everyone has a different pallet. Understanding that ingredients and quantities are suggestions, please play around with the spices and ratios (Unless you’re baking… best off to respect those ratios). Perhaps you would prefer Coriander to Cumin?  Go wild with it

Recipe by Isabelle Jackson Nunes

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