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
Ingredients
- 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
Method
- 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.
