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.
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.
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.
Chutney can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
