Page 277

Tomato Mint Chutney The flavors in this wonderful chutney make it a good choice for brightening just about any dish. MAKES 1 CUP

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 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 , TripleCitrus 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. PER SERVING:

Calories: 35; Total Fat: 1.9 g (0.3 g saturated, 1.3 g monounsaturated); Carbohydrates: 5 g; Protein: 0 g; Fiber: 1 g; Sodium: 75 mg

the-cancer-fighting  
the-cancer-fighting  
Advertisement