Fresh Tomato and Onion Chutney Recipe

Directions:

1. Soak onion with 1/2 tsp sea salt in 1 cup cold water for 15 minutes, then drain well in a sieve.
2. Transfer to a bowl and stir in tomatoes, jalapeno, lemon juice and orange juice.
3. 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.
4. Stir in tomatoes with pepper and remaining 1/2 tsp sea salt, then let stand at least 1 hour for flavors to develop.
5. Just before serving, drain chutney in a sieve set over a bowl, discarding liquid.
6. NOTE: Chutney can be made 1 day ahead and chilled, covered.
7. Bring to room temperature before serving.