Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Low Disaccharide

Great chutney served hot or cold on chicken, fish or pizza topping.

Makes: 3 cups

Prep time: 10 mins

Cooking time: 15 mins


  • 5 large tomatoes
  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 tsp ground cumin
  • 1 tsp yellow mustard seeds
  • 1/2 tsp dried ginger
  • 1 tsp tumeric
  • 1/2 tsp paprika
  • 3 bay leaves
  • 2 tsp salt
  • 2 tbsp honey
  • 2 tsp coconut flour
  • 3 tbsp water


  • Heat oil in saucepan, add garlic, mustard seeds, cumin, tumeric, paprika and ginger and cook for 3 minutes while stirring.
  • Add tomatoes and bay leaves.
  • Cover pot and bring to the boil, simmer for 15 minutes or until tomatoes are very soft, stirring occasionally.
  • Add honey and mix well.
  • Combine coconut flour and water and stir into tomato mixture.
  • Heat until it thickens slightly.
  • Pour into sterile jars. (Remove bayleaves before eating).
  • Refrigerate, use within 4 weeks.


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