East African Tomato Chutney

• 2 cups cherry
• grape tomatoes, halved
• 1/2 sm. white onion, minced
• 1 green onion, white and a little part of green, chopped
• 2 tbsp. fresh cilantro, chopped
• 2 tbsp. fresh Italian parsley, chopped
• 1 jalapeno pepper, minced
• 2 tsp. lemon juice
• 1/2 to 1 tsp. salt, to taste

1. In a saucepan, add about 2 tbsp.
2. water to the halved tomatoes.
3. Bring to a boil, then simmer until tomatoes soften and are slightly broken up, about 10 to 15 minutes.
4. Remove from heat; stir in white and green onions, cilantro, parsley, jalapeno, lemon juice and salt.
5. Let flavors blend for at least an hour, then serve, preferably at room temperature.

cherry, grape tomatoes, white onion, green onion, fresh cilantro, fresh italian parsley, pepper, lemon juice, salt

Taken from www.foodgeeks.com/recipes/19164 (may not work)