Tomato and mint/corriander chutney

This a quick and easy chutney to make using fresh tomatoes and either mint or coriander (or both). Serve it with meat palau or to ad some zing to rice and dhal. You can also use this in place of salsa verde with barbecued meat.

Ingredients

• • 2 fresh tomatoes, chopped

  • 1 cup mint leaves or chopped fresh coriander (or a combination of both)

  • 1/2 small onion, chopped

  • 2-3 cloves of garlic, left whole

  • 1 fresh chilli, or to taste

  • A pinch of cumin seeds

  • 2 tsp oil

  • Salt to taste

Method

• 1. Heat oil in a small saucepan.

  2. Add all ingredients except the mint/coriander.

  3. Add a splash of water, stir so all ingredients are well combined, cover and simmer until the tomatoes, onion and garlic are soft and mushy and most of the liquid has evaporated (about 10 minutes).

  4. Add the mint and/or coriander. Stir until the leaves wilt.

  5. Remove from heat and allow to cool just a lit bit.

  6. Use a blender or a mortar and pestle to puree the mixture. If using a blender, pulse just a few times. If using a mortar and pestle, it will be easier if you drain and reserve any liquid. Stir in the liquid back in once you've pureed it.

  7. Taste and adjust seasoning if necessary.