East African Tomato Chutney - cooking recipe

Ingredients

2 cups cherry tomatoes or 2 cups grape tomatoes, halved
1/2 small white onion, minced
1 green onion, white and little part of green,chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf parsley
1 jalapeno pepper, minced
2 teaspoons lemon juice
1/2 - 1 teaspoon salt, to taste

Preparation

Add about 2 tbsp. water to halved cherry or grape tomatoes in a sauce pan.
Bring to a boil, then simmer until tomatoes are softened and slightly broken up, about 10 to 15 minutes.
Remove from heat, and stir in onions, cilantro, parsley, jalapeno, lemon juice and salt.
Let flavors meld for about an hour, then serve, preferably at room temperature.