1/1 Photo of East African Tomato Chutney
This is a delicious, robust tomato condiment that can accompany grilled foods, curry, or as a mix-in for pasta or a baked potato topping. Try it in the summer with garden-fresh tomatoes - outstanding!
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- 2 cups cherry tomatoes or 2 cups grape tomatoes, halved
- 1/2 small white onion, minced
- 1 green onion, white and little part of green,chopped
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 jalapeno pepper, minced
- 2 teaspoons lemon juice
- 1/2-1 teaspoon salt, to taste
- 1Add about 2 tbsp. water to halved cherry or grape tomatoes in a sauce pan.
- 2Bring to a boil, then simmer until tomatoes are softened and slightly broken up, about 10 to 15 minutes.
- 3Remove from heat, and stir in onions, cilantro, parsley, jalapeno, lemon juice and salt.
- 4Let flavors meld for about an hour, then serve, preferably at room temperature.
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Nutritional Facts for East African Tomato Chutney
Serving Size: 1 (96 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 20.7
- Calories from Fat 1
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 296.5 mg
- Total Carbohydrate 4.6 g
- Dietary Fiber 1.3 g
- Sugars 2.6 g
- Protein 0.9 g