Fresh Tomato and Onion Chutney

Recipe by Bev I Am
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 47mins
SERVES: 4
YIELD: 1 1/4 cups
UNITS: US

INGREDIENTS

Nutrition
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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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