Active Time

　　20 min

　　Total Time

　　1 1/2 hr

　　This recipe is an accompaniment for Panfried Pressed Poussins .

　　

Ingredients

Makes 4 servings or about 1 1/4 cups

　　1 small onion, finely chopped

　　1 teaspoon fine sea salt

　　1/2 pound tomatoes, chopped (1 cup)

　　4 teaspoons minced fresh jalapeño 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

　　

Step 1

Soak onion with 1/2 teaspoon sea salt in 1 cup cold water 15 minutes, then drain well in a sieve. Transfer to a bowl and stir in tomatoes, jalapeño, lemon juice, and orange juice.

　　

Step 2

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 into tomatoes with pepper and remaining 1/2 teaspoon sea salt, then let stand at least 1 hour for flavors to develop.

　　

Step 3

Just before serving, drain chutney in a sieve set over a bowl, discarding liquid.

　　Cooks' note:

　　·Chutney can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.