Tomato Mint Chutney

Directions

1. 1
   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 saute until the shallots are golden brown, about 4 minutes.
2. 2
   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.
3. 3
   Stir in the ginger and mint and serve warm or at room temperature.
4. 4
   Goes with Middle Eastern Chickpea Burgers (page 112), Velvety Red Lentil Dahl (page 74), Triple-Citrus Ginger Black Cod (page 118), My Familys Favorite Chicken (page 111), Basil Broccoli (page 78), poached salmon (page 121), and just about any brown rice, polenta, or pasta dish.
5. 5
   The brown mustard seeds in this recipe are optional.
6. 6
   They are found in the bulk foods section of the market and add a delicious flavor.
7. 7
   For a less spicy chutney, lower the amount of ginger and red pepper flakes.
8. 8
   Store in an airtight container in the refrigerator for 3 to 4 days or in the freezer for 2 months.
9. 9
   (per serving)
10. 10
    Calories: 35
11. 11
    Total Fat: 1.9g (0.3g saturated, 1.3g monounsaturated)
12. 12
    Carbohydrates: 5g
13. 13
    Protein: 0g
14. 14
    Fiber: 1g
15. 15
    Sodium: 75mg