Fresh Onion Chutney
When you dine at most Indian restaurants in America, you are offered complimentary dips and papadam wafers, like the bread and butter thing at many American restaurants.
The "Red" onion chutney served in most inexpensive Northern style Indian restaurants is most often laced with food coloring. That is soooooo not necessary.
Here is the recipes for onion chutney that can easily be made at home in a few minutes with no special ingredients.
This is soo easy, you'll definitely add it to your repertoire.
"Red" Onion Chutney
Makes about 1 cup
1 large or two medium Spanish or white onions
2 tbls paprika
1 tsp cayenne or to taste
2 finger pinch of salt
juice of two lemons
Dice the onions very small, or pulse in a food processor. You want some texture here so don't make onion mush.
Stir in the spices, salt and lemon juice and let stand at room temperature for 30 minutes or so to let the lemon juice sort of "cook" the onions, softening their raw flavor.
Store refrigerated, it lasts a long time.
Serve as a condiment with rice dishes, stews and curries but...
ALSO try it as a topping for burgers and veggies burgers, hot dogs and anything else you put ion a bun.
Variations: Adding some small diced pineapple makes this a great condiment for grilled shrimp or salmon.
See my recipes videos on my youtube channel and follow me on Social Media.
The hits just keep on coming!
Thanks
Ric Orlando
When you dine at most Indian restaurants in America, you are offered complimentary dips and papadam wafers, like the bread and butter thing at many American restaurants.
The "Red" onion chutney served in most inexpensive Northern style Indian restaurants is most often laced with food coloring. That is soooooo not necessary.
Here is the recipes for onion chutney that can easily be made at home in a few minutes with no special ingredients.
This is soo easy, you'll definitely add it to your repertoire.
"Red" Onion Chutney
 |
| Red onion chutney actually uses Spanish yellow or white onions. The color comes from the paprika and cayenne. |
Makes about 1 cup
1 large or two medium Spanish or white onions
2 tbls paprika
1 tsp cayenne or to taste
2 finger pinch of salt
juice of two lemons
Dice the onions very small, or pulse in a food processor. You want some texture here so don't make onion mush.
Stir in the spices, salt and lemon juice and let stand at room temperature for 30 minutes or so to let the lemon juice sort of "cook" the onions, softening their raw flavor.
Store refrigerated, it lasts a long time.
Serve as a condiment with rice dishes, stews and curries but...
ALSO try it as a topping for burgers and veggies burgers, hot dogs and anything else you put ion a bun.
Variations: Adding some small diced pineapple makes this a great condiment for grilled shrimp or salmon.
See my recipes videos on my youtube channel and follow me on Social Media.
The hits just keep on coming!
Thanks
Ric Orlando
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