Sweet Tomato Chutney
This chutney with the texture of thin jam would be good with the breads or crackers at The Village Stand.
1 tablespoon olive oil
1 teaspoon yellow mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon fennel seeds
11/2 pounds ripe tomatoes, coarsely chopped
4 large garlic cloves, coarsely chopped
1 cup sugar
1/4 cup apple cider vinegar
Heat oil in a heavy saucepan over medium-high heat. Add spices and fry until they crackle, 2 minutes. Stir in tomatoes, garlic, sugar, vinegar and salt to taste. Increase heat to high, bring to a boil and cook, stirring often, for 5 minutes. Lower heat and simmer until starting to thicken, about 30 minutes. Makes 11/2 cups.
Per tablespoon: 44 calories (13 percent calories from fat), 0.7 g fat (0 saturated, 0.5 monounsaturated), 0 cholesterol, 0.3 g protein, 10 g carbohydrates, 0.4 g fiber, 2 mg sodium.