Tomato and Onion Chutney

Preparation info

  • Difficulty

    Easy

  • Yield: About 1 quart , enough for

    6 to 8

    Side-dish Servings

Appears in

Sauces

By James Peterson

Published 1991

  • About

The combination of onions and tomatoes is an Indian favorite. Each region—and even each cook—stamps a unique identity on the mixture by using different spices, and sometimes yogurt, grated coconut, or nuts. This version is one of the simplest and most popular.

Ingredients

red onions, thinly sliced 2 medium 2 medium
tomatoes, peeled, seeded, chopped 4 medium 4 medium
fresh cilantro leaves, coarsely chopped ¼ cup 60 ml
lemon juice 1 tbsp 15 ml
serrano chiles, stemmed, seeded, very finely chopped or thai chiles, stemmed, seeded, very finely chopped or jalapeños, stemmed, seeded, very finely chopped 2 or 4 or 4 2 or 4 or 4
fine salt 1 tsp 5 ml

Method

  1. Soak the onion slices for 1 hour in ice water to give them crunch and attenuate their flavor.
  2. Heat the tomatoes in a small heavy-bottomed saucepan over medium heat, and stir until they thicken into a sauce. Remove from the heat and stir in the cilantro, lemon juice, chiles, and salt.
  3. Within an hour of serving, drain the onions, spin them dry in a lettuce spinner (or pat them with towels), and stir them into the cooled tomato sauce. This sauce will keep, refrigerated, for 2 to 3 days.