Prep 1 hr 30 mins
Cook 17 mins
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.
- 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
- 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.
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.