Fresh Tomato Chutney

This uncooked tomato chutney is a refreshing choice to serve alongside fried or baked savories calling out for some extra zip. Much like salsa in texture and flavor, I served this incredibly easy to prepare chutney with Indian rice flour pancakes.

Fresh Tomato Chutney

Recipe by Lisa Turner Cuisine: Indian Published on October 26, 2008 Fresh-tasting and zesty uncooked tomato chutney — simple to prepare and delicious on flatbreads and savories Preparation: 10 minutes Print this recipe Ingredients: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 3 medium tomatoes, diced 1-inch piece fresh ginger, minced or grated 2 jalapeños, seeded and cut into thin strips 1 fresh green chili, seeded and finely chopped juice from 1 lime (2 tablespoons) 1 tablespoon olive oil pinch of cayenne 1/2 teaspoon sea salt 2 tablespoons fresh parsley or cilantro, finely chopped Instructions: Dry roast the cumin and coriander seeds in a small frying pan over medium-low heat for a minute or two or until the seeds darken a few shades. Transfer to a mortar and pestle and crush. In a small mixing bowl, combine all the ingredients, including the crushed seeds, and gently mix. Let the chutney stand for an hour or two to let the flavors blend. Makes about 2 cups of chutney

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