Fresh Tomato And Onion Chutney - cooking recipe

Ingredients

1 small onion, finely chopped
1 teaspoon fine sea salt
1/2 lb tomatoes, chopped (1 cup)
2 teaspoons minced fresh jalapeno chile, including seeds
1 1/2 tablespoons fresh lemon juice
1 tablespoon fresh orange juice
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon mustard seeds
1/4 teaspoon turmeric
1 1/2 tablespoons olive oil
1/4 teaspoon black pepper

Preparation

Soak onion with 1/2 tsp sea salt in 1 cup cold water for 15 minutes, then drain well in a sieve.
Transfer to a bowl and stir in tomatoes, jalapeno, lemon juice and orange juice.
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 in tomatoes with pepper and remaining 1/2 tsp sea salt, then let stand at least 1 hour for flavors to develop.
Just before serving, drain chutney in a sieve set over a bowl, discarding liquid.
NOTE: Chutney can be made 1 day ahead and chilled, covered.
Bring to room temperature before serving.