Tomato and mint chutney

Tomato and mint chutney

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
4 firm, ripe, medium tomatoes
2 tablespoons lemon juice
4 tablespoons chopped mint
a dash tabasco or hot chilli sauce, (optional)
salt

Method

  1. Scald and peel the tomatoes (see illustration) and dice. Mix lightly with the lemon juice, mint and Tabasco, if using. Season with salt, to taste, and serve chilled.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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