Fresh tomato chutney

Recipe uploaded by

Sara Buenfeld

3 ratings

Recipe by Sara Buenfeld

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1. Halve the tomatoes, remove the seeds, chop the flesh and place in a sieve over a bowl so the excess juices can drain away.
2. Put the onion and coriander into a bowl. Heat the oil and fry the cumin seeds for about 30 seconds then tip them into the bowl. Mix in the tomatoes, cover and chill.
3. To serve, add some salt (see tip below) and serve.

Good Food know-how

Salt draws moisture from vegetables so don't add it too early on, otherwise the raita and chutney mixtures will become too wet.

38 kcalories, protein 1g, carbohydrate 5g, fat 2 g, saturated fat 0g, fibre 1g, salt 0.02 g

Latest comments and suggestions

• shazzie

  23 March 2008

  shazzie rated and commented on this recipe

  

  Made this to accompany a starter. It was very simple but really effective. Many positive comments for our guests so will be making this again. I did not add the salt in step 3 and it was fine.

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• Ryan85

  04 October 2008

  Ryan85 rated and commented on this recipe

  

  Made this as an appetiser with poppadums, mango chutney and mint yoghurt sauce. Went down a treat with some home made onion bhajis. I didnt add the salt in step three and it was Good good good.

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• Squidgeynose

  09 November 2009

  Squidgeynose rated this recipe

  

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Ingredients

• 6 large vine-ripened tomatoes
• 1 large red onion , finely chopped
• 2 handfuls of fresh coriander , finely chopped
• 1 tbsp olive oil
• 1 tsp cumin seeds

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Difficulty and servings

Serves 8

Preparation and cooking times

Vegetarian

Ingredients

• 6 large vine-ripened tomatoes
• 1 large red onion , finely chopped
• 2 handfuls of fresh coriander , finely chopped
• 1 tbsp olive oil
• 1 tsp cumin seeds

38 kcalories, protein 1g, carbohydrate 5g, fat 2 g, saturated fat 0g, fibre 1g, salt 0.02 g

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