Ingredients
- 2 ripe tomatoes, each about the size of a baseball, cored diced medium (about 1 1/2 cups)
- 1/4 of a medium cucumber, diced medium (about 1/2 cup)
- 1/4 cup roughly chopped fresh mint
- 2 tablespoon peeled and minced fresh ginger
- 1 tablespoon asian sesame oil
- 1 tablespoon minced fresh chile pepper of your choice
Preparation
Baking Directions:
Combine the chutney ingredients in a small bowl and toss until well mixed.
Top fish with a spoonful of the chutney, and serve, passing the remaining chutney separately.
