Recipe by Bev
Here's a wonderful way to use some of those garden tomatoes. Very simple recipe. Preparation time includes standing time to meld flavors. From Gourmet Magazine.
Top Review by Jacqueline in KY
Although this is a little hot for myself, my father loved it. I liked the flavors and will first try removing seeds from peppers to start with, if still too hot will try a different pepper, but it will be made over and over. Sure was glad to use up some tomatoes and what a good recipe to use them on.
- 1 small onion, finely chopped
- 1 teaspoon fine sea salt
- 1⁄2 lb tomatoes, chopped (1 cup)
- 2 teaspoons minced fresh jalapeno chile, including seeds
- 1 1⁄2 tablespoons fresh lemon juice
- 1 tablespoon fresh orange juice
- 1 teaspoon finely grated peeled fresh ginger
- 1⁄2 teaspoon mustard seeds
- 1⁄4 teaspoon turmeric
- 1 1⁄2 tablespoons olive oil
- 1⁄4 teaspoon black pepper
Directions See How It's Made
- Soak onion with 1/2 tsp sea salt in 1 cup cold water for 15 minutes, then drain well in a sieve.
- Transfer to a bowl and stir in tomatoes, jalapeno, lemon juice and orange juice.
- Cook ginger, mustard seeds, and turmeric in oil in a small skillet over moderately low heat, stirring, until seeds begin to pop, about 2 minutes.
- Stir in tomatoes with pepper and remaining 1/2 tsp sea salt, then let stand at least 1 hour for flavors to develop.
- Just before serving, drain chutney in a sieve set over a bowl, discarding liquid.
- NOTE: Chutney can be made 1 day ahead and chilled, covered.
- Bring to room temperature before serving.