Onion Chutney
Recipe: Onion Chutney
From: The Best Recipe, by Cook's Illustrated, with minor alterations
Serves: 4 (easily doubled or tripled)
1/2 tsp. fennel seeds
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. ground cardamom
1/4 tsp. paprika
1/4 tsp. salt
2 tsp. olive oil
1/2 medium onion, finely chopped (about 3/4 cup)
1/4 c. red wine vinegar
1 Tbsp. white sugar
Mix fennel, cumin, coriander, cardamom, paprika, and salt in a small bowl and set aside. Heat the oil in a 10" nonstick skillet over medium heat; saute onion until soft, about 3-5 minutes. Add the spice mixture and saute until fragrant, about 1 minute. Increase heat to medium-high and add the vinegar and sugar; cook until the mixture is reduced to a syrupy consistency and coats the onion, about 3 more minutes. Serve warm or at room temp.
Note: This is wonderful on baked or grilled salmon, and would be good with turkey or roast pork too. Bring it back to room temp or slightly warmer if you are eating it leftover.
From: The Best Recipe, by Cook's Illustrated, with minor alterations
Serves: 4 (easily doubled or tripled)
1/2 tsp. fennel seeds
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. ground cardamom
1/4 tsp. paprika
1/4 tsp. salt
2 tsp. olive oil
1/2 medium onion, finely chopped (about 3/4 cup)
1/4 c. red wine vinegar
1 Tbsp. white sugar
Mix fennel, cumin, coriander, cardamom, paprika, and salt in a small bowl and set aside. Heat the oil in a 10" nonstick skillet over medium heat; saute onion until soft, about 3-5 minutes. Add the spice mixture and saute until fragrant, about 1 minute. Increase heat to medium-high and add the vinegar and sugar; cook until the mixture is reduced to a syrupy consistency and coats the onion, about 3 more minutes. Serve warm or at room temp.
Note: This is wonderful on baked or grilled salmon, and would be good with turkey or roast pork too. Bring it back to room temp or slightly warmer if you are eating it leftover.