Tomato-Ginger Chutney


Indian cuisine is famous for its many chutneys, such as this tomato chutney redolent with fresh ginger and mint. Both the color and the flavors are bright and appealing.

  • 3 cups (about 1 1/4 pounds) Tomatoes, seeded and chopped*
  • 3/4 cup Red onion, chopped
  • 1/2 cup Mint, chopped
  • 3 tablespoons Fresh ginger, peeled and minced
  • 3 tablespoons Freshly squeezed lime juice
  • Kosher salt and freshly ground black pepper to taste
Combine tomatoes, onion, mint, ginger, and lime juice in a medium bowl.
Season to taste with salt and pepper.

Serve at once or store covered and refrigerated. Bring to room temperature before serving.

Notes:
* To seed a tomato: Cut the tomato in half crosswise. Use the handle of a small spoon or your finger to gently scoop out the seeds. This method retains the shape of the tomato and is preferred when the tomato is used uncooked.

Make It Ahead:  Chutney can be made one day ahead. Bring to room temperature before serving.

Yield: 3 1/2 cups

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