Tomato and Mint Chutney
"This chutney is cooling to the palate when eating hot curries."
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 4 medium red firm tomatoes
- 59.16 ml mint, chopped
- 29.58 ml lemon juice
- 0.25 ml hot chili sauce
- salt and pepper
directions
- Scald tomatoes one at a time until tomato skins can be removed easily.
- Peel skin from tomatoes and cut into small dice.
- Mix lightly with the rest of the ingredients.
- Serve chilled as an accompaniment with curries.
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Reviews
-
This was great! I added a garlic clove as well and a bit more hot sauce than called for, but that was just personal taste! This went really well with roasted chicken of all things, and I agree that this would be a great bbq condiment - thanks for posting! -
Lovely fresh chutney. Simple to make and tasted also very good with a baked potato. I used very ripe tomatoes and the only thing I added was a crushed garlic clove. Thank you Chrissy, I will make this as a condiment for Indian meals but also this summer for the barbeque
RECIPE SUBMITTED BY
<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>
