Tomato Chutney

Chef’s Note: One of my favorite fruits in peak season, tomatoes are rich in Vitamins C, K1, which is a key vitamin for blood clotting and bone health, and Vitamin B9, which supports tissue growth and cell function. They’re also a great source of fiber and offer an abundance of antioxidants. Tomatoes are high in lycopene, which turns into Vitamin A and is shown to aid in cancer prevention and protect our skin while enjoying the sun. – Isabelle Jackson Nunes, Executive Chef, Canyon Ranch Woodside

2 Cups

1½ cups fresh tomatoes, halved
¼ yellow onion, chopped
2 tablespoons fermented garlic
2 tablespoons fermented garlic vinegar
2 arbol chilies, dried and seeded
2 teaspoons cumin seed, whole
¼ cup organic extra virgin olive oil or coconut oil
Salt to taste (Chef starts with 1 teaspoon of Maldon Salt)

  1. In a small skillet, begin by frying the chopped onion – use above medium but not quite high heat.
  2. Once onions have begun to caramelize around the edges, add arbol chili and cumin seed.
  3. After about 15 seconds, add tomatoes and reduce heat to medium, allowing the tomatoes to break down and release their juices.
  4. Add salt and remember you can always add more later.
  5. Once the tomatoes are cooked down, remove pan from heat and cool for about 5 minutes.
  6. Transfer the contents of the pan to a blender and add the fermented garlic and fermented garlic vinegar.
  7. Blend until smooth and taste for salt.
  8. Cool to room temperature and store under refrigeration.
  9. This recipe is good for at least a week, although it probably won’t last that long. It’s delicious on just about anything, and feel free to adapt to your tastes. Prefer coriander to cumin? Go wild!