A picture of Chutney: Fresh Tomato, Onion and Coriander Chutney.

Chutney: Fresh Tomato, Onion and Coriander Chutney

Keith Vigon @cook_4574654

As with all pickles and chutneys always use stainless steel or well coated enamel saucepan. Do not use aluminium or copper pans as these metals react with the acid in vegetables and fruit. Most Chutneys will keep for a long time (this 1 is an exception) so don't be afraid to make enough. If you make this please take a photo and post together with the recipe

As with all pickles and chutneys always use stainless steel or well coated enamel saucepan. Do not use aluminium or copper pans as these metals react with the acid in vegetables and fruit. Most Chutneys will keep for a long time (this 1 is an exception) so don't be afraid to make enough. If you make this please take a photo and post together with the recipe

Chutney: Fresh Tomato, Onion and Coriander Chutney

Keith Vigon @cook_4574654

As with all pickles and chutneys always use stainless steel or well coated enamel saucepan. Do not use aluminium or copper pans as these metals react with the acid in vegetables and fruit. Most Chutneys will keep for a long time (this 1 is an exception) so don't be afraid to make enough. If you make this please take a photo and post together with the recipe

As with all pickles and chutneys always use stainless steel or well coated enamel saucepan. Do not use aluminium or copper pans as these metals react with the acid in vegetables and fruit. Most Chutneys will keep for a long time (this 1 is an exception) so don't be afraid to make enough. If you make this please take a photo and post together with the recipe

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Ingredients

2tomatoes& 1 red onion
1fresh green chili, seeded and finely chop
4 tbspfresh chopped coriander
Juice of 1 lime
1/2 tspsalt
1/2 tspground paprika
1/2 teaspoonCheyenne papa
1/2 teaspooncumin seeds, roasted and ground

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Steps

1

Dice the tomatoes and onions finely place them in a bowl
2

Add the chili, coriander, lime juice, salt, paprika, Cheyenne and the ground cumin seeds. Mix well and serve as soon as possible

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Keith Vigon

Keith Vigon @cook_4574654

on September 18, 2018 07:17

United Kingdom

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