Ingredients for Fresh Tomato And Onion Chutney
- 1 medium red onion, thinly sliced
- 1 teaspoon sea salt, divided
- 2 pounds ripe tomatoes, roughly chopped
- Jalapeno Chile
- Fresh Lemon Juice
- Fresh Orange Juice
- Fresh Ginger
- 1 teaspoon mustard seeds
- 1/4 teaspoon turmeric
- Olive Oil
- Black Pepper
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How to Make Fresh Tomato And Onion Chutney
- Soak 1 medium red onion, thinly sliced, with 1/2 teaspoon sea salt in 1 cup cold water for 15 minutes. Drain well in a fine-mesh sieve.
- In a medium bowl, combine the drained onion with: 2 pounds ripe tomatoes, roughly chopped; 1-2 jalapenos, seeded and minced (adjust to your spice preference); 2 tablespoons fresh lemon juice; 1 tablespoon fresh orange juice.
- In a small skillet, heat 2 tablespoons vegetable oil over moderately low heat. Add 1 teaspoon grated fresh ginger, 1 teaspoon mustard seeds, and 1/4 teaspoon turmeric. Cook, stirring, until the seeds begin to pop (about 2 minutes).
- Add the tomato mixture to the skillet along with 1/2 teaspoon black pepper and the remaining 1/2 teaspoon sea salt. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes, stirring occasionally.
- Remove from heat and let stand at room temperature for at least 1 hour (longer is better!) to allow the flavors to meld.
- Just before serving, strain the chutney through a fine-mesh sieve set over a bowl, discarding the excess liquid. Serve at room temperature.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
11g
Fat
3g
Carbs
1g
