- 6 large vine-ripened tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 large red onion, finely chopped
- 2 handfuls of fresh coriander, finely chopped
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tsp cumin seed
Halve the tomatoes, remove the seeds, chop the flesh and place in a sieve over a bowl so the excess juices can drain away.
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.
To serve, add some salt (see tip below) and serve.
Good Food know-howSalt draws moisture from vegetables so don’t add it too early on, otherwise the raita and chutney mixtures will become too wet.