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Mauritian Lunch Menu

Mauritian Curry Lunch

4 tomatoes, peeled, seeded, and finely diced
1/4 medium onion, very finely diced
2 teaspoon coriander leaves, chopped
Squeeze away the seed and the watery part of the tomatoes. Dice finely similar to salsa size.
Cut 2 incisions on the bottom of the tomatoes. Blanch them in hot water for about 2 minutes. Using a sharp knife remove the skin.
Combine diced onion and chopped coriander. Add salt. Chill in refrigerator until serving time
Tomato Chutney

Recipe by Vanessa Bathfield