Fresh Tomato Chutney

This uncooked tomato chutney adapted from Lord Krishna's Cuisine by Yamuna Devi is a refreshing choice to serve alongside fried or baked savories calling out for some extra zip. Much like salsa in texture and flavour, I served this incredibly easy to prepare chutney with Madhur Jaffrey's Indian Rice Flour Pancakes.

Fresh Tomato Chutney

3 medium tomatoes, diced
1 inch piece of ginger, peeled and finely chopped
2 jalapenos, seeded and cut into thin strips
1 hot green chili, seeded and finely chopped
juice from 1 lime
1 tablespoon of olive oil
dash of cayenne
1/2 teaspoon of sea salt
1 teaspoon of cumin seeds
1 teaspoon of coriander seeds
2 tablespoons of fresh parsley or coriander, finely chopped

Dry roast the cumin and coriander seeds in a small frying pan until they darken a few shades - roughly a minute or two. Transfer to a mortar and pestle, and coarsely crush.

Combine all the ingredients, including the crushed seeds and gently mix. Let the chutney stand for an hour or two so the flavours blend. Makes roughly 2 cups.

Other chutney's by Ms. Devi you will be sure to enjoy:

Toasted Fresh Coconut and Tomato Chutney
Fresh Coriander Chutney
Coconut and Mint Chutney
Roasted Toor Dal & Coconut Chutney
Cashew Chutney