This is a simple and tasty chutney to accompany a main dish, especially a curry. It could also be used to top off a filet of fish, or a seared chicken breast, or a lamb chop.....and the list goes on. For best results, let it sit overnight and then add the fresh cilantro before serving. Ashook made this to go with the most recent curry he made for us - a lamb and potato curry full of spice and heat and deliciously enveloping sauce. But you can use it for whatever you'd like, or even eat it plain with chips as a salsa. No matter what you eat it with, the flavors in this will shine through.
1 onion, chopped very fine
2 tomatoes, chopped very fine
2 - 3 small green chilies, de-seeded and chopped very fine
Olive oil to coat
vinegar to taste
salt and pepper to taste
1/2 - 1 tsp. sugar (optional), to taste
2 - 3 stalks cilantro leaves, chopped very fine (half added just before serving for freshness)
Mix all ingredients together, stir well, and refrigerate overnight, covered. Remove from the refrigerator and stir. Add the other half of the fresh cilantro and stir. Serve immediately as an accompaniment to a variety of meals, including curries or meat and potatoes.
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