East African Tomato Chutney
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Time
prep 0:20
total 0:35
Ingredients
| 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 |
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Instructions
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.
Author's Comments
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.
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