East African Tomato Chutney
Prep time: 0:20 Overall time: 0:35
4 servings scale / convert
2 cups cherry or grape tomatoes, halved
1/2 sm. white onion, minced
1 green onion, white and a little part of green, chopped
2 tbsp. fresh cilantro, chopped
2 tbsp. fresh Italian parsley, chopped
1 jalapeno pepper, minced
2 tsp. lemon juice
1/2 to 1 tsp. salt, to taste
In a saucepan, add about 2 tbsp. water to the halved tomatoes. Bring to a boil, then simmer until tomatoes soften and are slightly broken up, about 10 to 15 minutes. Remove from heat; stir in white and green onions, cilantro, parsley, jalapeno, lemon juice and salt. Let flavors blend for at least an hour, then serve, preferably at room temperature.
A great recipe for those summer tomatoes, very robust and slightly spicy. I think it rivals salsa as one of my all-time favorite condiments.
Have you made it? What'd you think?
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