Fresh Tomato and Onion Chutney |
|
 |
Prep Time: 1 Minutes Cook Time: 17 Minutes |
Ready In: 18 Minutes Servings: 4 |
|
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. Ingredients:
1 small onion, finely chopped |
1 teaspoon fine sea salt |
1/2 lb tomato, 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 |
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.
|
|