This recipe is an accompaniment for Panfried Pressed Poussins .
Cooks' note:
·Chutney can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
Recipe information
Total Time
1 1/2 hr
Yield
Makes 4 servings or about 1 1/4 cups
Ingredients
1 small onion, finely chopped
1 teaspoon fine sea salt
1/2 pound tomatoes, chopped (1 cup)
4 teaspoons minced fresh jalapeño chile, including seeds
1 1/2 tablespoons fresh lemon juice
1 tablespoon fresh orange juice
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon mustard seeds
1/4 teaspoon turmeric
1 1/2 tablespoons olive oil
1/4 teaspoon black pepper
Preparation
Step 1
Soak onion with 1/2 teaspoon sea salt in 1 cup cold water 15 minutes, then drain well in a sieve. Transfer to a bowl and stir in tomatoes, jalapeño, lemon juice, and orange juice.
Step 2
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 into tomatoes with pepper and remaining 1/2 teaspoon sea salt, then let stand at least 1 hour for flavors to develop.
Step 3
Just before serving, drain chutney in a sieve set over a bowl, discarding liquid.
