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Fresh Tomato and Onion Chutney

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“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.”
1hr 47mins
1 1/4 cups

Ingredients Nutrition


  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.

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