Ingredients
1
small onion, finely chopped
1/2
lb tomatoes, chopped (1 cup)
4
tsp minced fresh jalapeño chile, including seeds
1
1/2 tbsp fresh lemon juice
1
tbsp fresh orange juice
1
tsp finely grated peeled fresh ginger
Directions
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.
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.
3.
Just before serving, drain chutney in a sieve set over a bowl, discarding liquid.
5.
Chutney can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
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