Fresh Tomato and Onion Chutney
- Ready In:
- 1hr 47mins
- Ingredients:
- 11
- Yields:
-
1.25 cups
- Serves:
- 4
ingredients
- 1 small onion, finely chopped
- 4.92 ml fine sea salt
- 226.79 g tomatoes, chopped (1 cup)
- 9.85 ml minced fresh jalapeno chile, including seeds
- 22.18 ml fresh lemon juice
- 14.79 ml fresh orange juice
- 4.92 ml finely grated peeled fresh ginger
- 2.46 ml mustard seeds
- 1.23 ml turmeric
- 22.18 ml olive oil
- 1.23 ml black pepper
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
Bev I Am
United States
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