Easy Creamy Tomato Chutney

I love all chutneys, and the addition of walnuts adds just enough fat and makes it taste a little creamier than an average tomato chutney. Plus you get the added benefit of the omega-6 fatty acids from the walnuts!!

• Ready In: 35 mins
• Serves: 1
• Yields: 1 cup

Ingredients

• 11  ounces fresh tomatoes (if using canned, drain all liquid) or 11  ounces canned tomatoes, quartered (if using canned, drain all liquid)
• 4  garlic cloves
• 1⁄8 cup walnuts
• 1  tablespoon sesame seeds
• 1  teaspoon cumin
• 2  small green chilies (or to taste)
• 1  tablespoon brown sugar
• 1  tablespoon olive oil
•  salt

Directions

1. Heat the olive oil and roast the garlic and tomatoes until slightly softened.
2. While still warm, combine with other ingredients in blender and blend until very smooth.
3. Chill for 30 mins !to one hour or until cool - this is very important to allow the spices to combine together. You can make this first, and this can be chilling while you make the rest of your meal.