Tomato and Onion Chutney
Preparation info
Difficulty
Easy
Yield: About 1 quart , enough for
6 to 8
Side-dish Servings
Appears in
Sauces
Published 1991
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 | ||
| tomatoes, peeled, seeded, chopped | ||
| fresh cilantro leaves, coarsely chopped | ||
| lemon juice | ||
| serrano chiles, stemmed, seeded, very finely chopped or thai chiles, stemmed, seeded, very finely chopped or jalapeños, stemmed, seeded, very finely chopped | ||
| fine salt |
Method
- Soak the onion slices for 1 hour in ice water to give them crunch and attenuate their flavor.
- 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.
- 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.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.