Tomato and Date Chutney

• 2 Tbsp Avocado oil or olive oil
• 1 tsp ground cumin
• 1/2 tsp red crushed pepper
• 1/ Tbsp finely chopped ginger
• 3 cups of chopped tomatoes
• 1/2 tsp kosher salt
• 14 dates pitted and chopped
• Optional: 1/2 tsp honey
• Serve with naan or thinly sliced baguettes

In a medium saucepan, heat oil on medium high. Add ground cumin and crushed red pepper flakes. Sauté for a minute. Add finely chopped ginger and sauté for another minute. Add chopped tomatoes along with salt. Cook for 6 -7 minutes. When the tomato starts to turn mushy, add the dates. Cover the mixture and let it cook for another 10 minutes. Both the dates and the tomato should start coagulating into a paste. If desired, add honey to taste.

Let chutney cool before serving. Enjoy with grilled or baked naan, toasted baguette slices or add to a salmon or meat entree.