Recipe: Fresh Tomato Chutney

Fresh Tomato Chutney
From: the American Institute for Cancer Research

1 1/2 Tbsp. mustard seeds
1/2 Tbsp. sugar (see Note)
2 Tbsp. finely minced fresh cilantro or coriander leaves (sometimes labeled "Chinese parsley")
1-3 small green chilies, chopped
1/4 tsp. freshly ground black pepper
2 Tbs. lemon juice
3 tomatoes, halved
1 small mild onion, such as Bermuda or Vidalia, halved

Place a small, dry skillet over medium heat and add mustard seeds. Toast seeds until they begin to pop. Take care to prevent burning by gently moving pan back and forth to keep seeds in motion. Remove pan from heat.

Place seeds, sugar, coriander, chilies, pepper and lemon juice into a food processor or blender. Mix until ingredients are form a paste. Add tomatoes and onions. Pulse on low speed carefully, until tomatoes are just barely broken down into small pieces. Be careful to not over-process - the tomatoes can quickly turn into puree.

Let stand at least 1 hour at room temperature before serving, although a longer period, up to 8 hours, is preferable for the flavors to blend and mellow. It can be stored covered, in the refrigerator, for up to 3 days.

Note: Although a coarse brown sugar like palm, turbinado or demerara is recommended, white granulated sugar will give satisfactory results.

Makes 6 servings, each containing 21 calories and less than 1 gram of fat.