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Categories:
onion salt tomatoes jalapeno chile lemon juice orange juice ginger mustard seeds turmeric olive oil black pepper
Viewed: 113 - Published at: a year agoIngredients
- 1 small onion, finely chopped
- 1 teaspoon fine sea salt
- 1/2 lb tomatoes, 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
Method
- Soak onion with 1/2 tsp sea salt in 1 cup cold water for 15 minutes, then drain well in a sieve.
- Transfer to a bowl and stir in tomatoes, jalapeno, lemon juice and orange juice.
- 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.
- Stir in tomatoes with pepper and remaining 1/2 tsp sea salt, then let stand at least 1 hour for flavors to develop.
- Just before serving, drain chutney in a sieve set over a bowl, discarding liquid.
- NOTE: Chutney can be made 1 day ahead and chilled, covered.
- Bring to room temperature before serving.
