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.