Red Onion Chutney

1. 1

   Peel and mince the onion finely.

2. 2

   Cut the tomato into quarters, and scoop out the seeds and the juices. Mince finely.

3. 3

   Add the onion and the tomato into a bowl, and also add in paprika, chili flakes, cayenne, salt, and lemon juice.

4. 4

   Let the chutney rest, covered, in the refrigerator for about 30 minutes. It tastes the best when it has some time to marinate a bit. Alternatively, if you are pressed for time, it can also be served immediately.

5. 5

   Keeps for three days, tightly covered.

* Per serving · 4 servings · Values may vary.

No additional tips available.