The heat of pungent (spicy) foods in small amounts can bolster your digestive fire. This chutney is sweetened by dates and heated by red chili, mustard seeds, and tomatoes—considered heating due to natural acids. Serve with whole-grain crackers or papad (Indian lentil-flour crisps).
- 1 ½ tbsp ghee
- 2 small, dried red chili peppers
- ¾ tsp mustard seeds
- 4 medium tomatoes (1 lb), roughly diced
- 6 Medjool dates, pitted, quartered
- 2 tbsp coconut sugar
- ¾ tsp ground cumin
- ½ tsp salt
- In a large saucepan over medium heat, melt ghee. Add chilies and mustard seeds; sauté until seeds pop, 2 minutes. Add tomatoes, and cover; reduce heat to medium-low, and simmer, stirring occasionally, until tomatoes soften, 7–10 minutes.
- Stir in dates, coconut sugar, cumin, and salt. Simmer, uncovered, over medium-low heat until chutney thickens and date and tomato pieces blend together, 10 minutes.
- Cool to room temperature, pull out chilies or leave for garnish—just warn guests not to eat them since they are intensely spicy—and serve.