Tampered Onion Tomato And Mint Chutney Recipes

FRESH TOMATO AND ONION CHUTNEY

Steps:

• Soak onion with 1/2 tsp sea salt in 1 cup cold water for 15 minutes, then drain well in a sieve.
• Transfer to a bowl and stir in tomatoes, jalapeno, lemon juice and orange juice.
• Cook ginger, mustard seeds, and turmeric in oil in a small skillet over moderately low heat, stirring, until seeds begin to pop, about 2 minutes.
• Stir in tomatoes with pepper and remaining 1/2 tsp sea salt, then let stand at least 1 hour for flavors to develop.
• Just before serving, drain chutney in a sieve set over a bowl, discarding liquid.
• NOTE: Chutney can be made 1 day ahead and chilled, covered.
• Bring to room temperature before serving.

MINT CHUTNEY WITH TOMATO

Steps:

• The mint leaves should be rinsed until the water runs clear, and removed from the stems before measuring.
• Core and partially seed the tomato.
• (when the tomato is cored, squeeze and expel seeds through the hole without crushing the tomato).
• Peel and roughly chop the onion.
• Put all ingredients into a food processor fitted with a blade or in a blender.
• Pulse the machine until the mixture becomes a thick paste; do not allow it to liquefy.
• Check the flavor, The flavor should be tart. Add more lemon juice, chili or pepper and salt if needed.
• (substitute tamaring water for lemon juice for a different and more authentic taste. Tamarind concentrate can be purchased in Indian stores and diluted with water to the tartness of lemon juice or used as is. Tamarind water can also be made by soaking tama).
• Serve with pakoras or curry.