Onion and Cilantro Chutney – from Asian Pickles by Karen Solomon

 

Onion and Cilantro Chutney,jpg

This simple, refreshing chutney takes its flavor from a mellowed onion, but by all means feel free to skip the step of blanching it if you like more of a raw bite. The lime and the cilantro make it bright and as pleasing to the eye as it is to your stomach. And versatile? Uh-huh. Its subtle sea­soning makes it equally at home with roast chicken and potatoes as with vindaloo and rice.

Makes about 1 pint

TIME: 15 MINUTES

  • 6 ounces red onion (about ½ large onion)
  • ½ cup cilantro leaves
  • 1 teaspoon kosher salt
  • 3 tablespoons fresh lime juice (from about 2 limes)
  • 1 teaspoon vegetable oil
  • 1½ teaspoons ground cumin

Bring a small pot of water to a boil while you slice the onion into ¼-inch-thick strips.

Blanch the onion by boiling it for 20 seconds, then immediately draining and running it under cold water; toss it with your hands to cool it down and stop the cooking. Drain thoroughly and transfer to a small mixing bowl along with the cilantro, salt, and lime juice.

In a small skillet, combine the oil with the cumin and let it toast, stirring con­stantly, until it turns medium brown and becomes fragrant, about 3 minutes. Let it cool slightly and scrape cumin and oil into the bowl.

Toss completely and serve immediately. Cover and refrigerate any unused por­tion. This chutney will keep up to 3 days.

This recipe is from Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond from Ten Speed Press.

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