This recipe come from Myanmar and are based mostly on recipes in The Burma Cookbook by Robert Carmack and Morrison Polkinghorne. They can be served to accompany a curry or with grilled meat or chicken. Chile peppers in Myanmar are mild compared to those eaten in other parts of Asia, so use paprika or mild chile flakes for a more genuine taste. This fresh tomato chutney is quickly made and needs to be eaten that day. It can be made with green or ripe tomatoes, however in case you use green, don’t peel them or remove the seeds, and adjust the sugar.
- 1lb (450g) tomatoes, peeled, seeds removed, and coarsely chopped
- 1 small onion, finely chopped
- 1 tsp hot paprika or chile flakes
- 2 tsp granulated sugar or to taste
- 1 tbsp rice vinegar
- ½ tsp salt
Directions: mix all the ingredients and stir lightly. Put it in the fridge till ready to serve.