Tomato Chutney

• 400 g/14 oz cherry tomatoes, cut into fourths
• 4-6 scallions, chopped
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Mix the tomatoes with the scallions, chile, cilantro leaves, and salt to taste.

Stir gently together, then add a squeeze of lemon juice and the cayenne pepper. Mix once more, then cover and place in the refrigerator for at least 1 hour before using.