Ingredients for East African Tomato Chutney
- Cherry Tomatoes
- White Onion
- Green Onion
- Fresh Cilantro
- Fresh Flat Leaf Parsley
- Jalapeno Pepper
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
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How to Make East African Tomato Chutney
- Halve 1 pound of cherry or grape tomatoes.
- Add halved tomatoes to a medium saucepan along with 2 tablespoons of water.
- Bring to a boil over medium-high heat, then reduce heat to low and simmer until tomatoes are softened and slightly broken down, about 10-15 minutes.
- Remove from heat and stir in 1/2 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh parsley, 1-2 finely minced jalapeños (adjust to your spice preference), 2 tablespoons fresh lemon juice, and 1 teaspoon salt.
- Let the chutney stand for at least 1 hour (or up to 2 hours) to allow the flavors to meld. Serve at room temperature or slightly chilled for the best taste.
- Enjoy your homemade East African Tomato Chutney!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
10g
Fat
0g
Carbs
1g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Sauces Chutneys Condiments Etc Vegetables African Easy Holiday Event Low Fat Summer Vegan Vegetarian Dietary Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Inexpensive Healthy 2 Low In Something Tomatoes Kwanzaa Taste Mood Savory
