Fresh tomato chutney
- Sara Buenfeld
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Serves 8
Easy
Total time: 30 mins
Takes 20-30 minutes
A star rating of 4.7 out of 5.8 ratingsRate
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A fresh Indian accompaniment that goes well with naan bread dippers or poppadums - good for a New Year or Diwali buffet
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
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6large vine-ripened tomatoes
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1large red onion
finely chopped
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2handfuls of fresh coriander
finely chopped
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1 tbsp olive oil
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1 tsp cumin seed
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Nutrition: per serving
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kcal38
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fat2g
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saturates0g
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carbs5g
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sugars0g
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fibre1g
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protein1g
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salt0.02g
low
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Method
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step 1
Halve the tomatoes, remove the seeds, chop the flesh and place in a sieve over a bowl so the excess juices can drain away.
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step 2
Put the onion and coriander into a bowl. Heat the oil and fry the cumin seeds for about 30 seconds then tip them into the bowl. Mix in the tomatoes, cover and chill.
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step 3
To serve, add some salt (see tip below) and serve.
RECIPE TIPS
GOOD FOOD KNOW-HOW
Salt draws moisture from vegetables so don’t add it too early on, otherwise the raita and chutney mixtures will become too wet.
Recipe from Good Food magazine, January 2003
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A star rating of 4.7 out of 5.8 ratings
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