Chef Lalith's Pressed Tomato Chutney
Mona Farrugia spies on Chef Lalith at the gorgeous Soneva Fushi in the Maldives and comes away with this brilliantly simple recipe for Sri Lankan tomato chutney (and a suntan).
1 large onion, sliced
2 tablespoons chopped fresh ginger [or ginger paste]
2 tablespoons lemon juice
1/2 a teaspoon garlic, chopped fine (or garlic paste)
2 small green chilli
2 tomatoes, chopped
2 large pinches of ground pepper
1/2 teaspoon of salt
6 fresh curry leaves
Cook all the raw ingredients for around 20 minutes over a medium to low heat.
Mix all in a blender, add a little water if required (because the consistency would be too thick) and re-blend.
Serve hot or cold.
Unlike commercial chutneys which are laden with sugar, this contains none, and is therefore excellent for those following a low-carb lifestyle.
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