Onion chutney

May 20, 2009

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Makes about 4 cups or enough to serve 6

Chop the onions by hand rather than in a food processor, so the processor blades don't turn the onions watery. The chutney is red from tomato and tomato paste, with a mild heat. Make it hotter, if you like.

2 Spanish onions, finely chopped (4 cups chopped)
4 teaspoons distilled white vinegar
1 teaspoon salt, or to taste
1/2 green bell pepper, seeded and finely chopped
1 small tomato, seeded and chopped
3 tablespoons tomato paste
1 teaspoon vegetable oil
1 teaspoon garam masala, or to taste
1/8 teaspoon cayenne pepper, or to taste
1. In a bowl, combine the onions, 3 teaspoons of the vinegar, and 1/2 teaspoon of the salt. Set aside for 30 minutes. Drain the onions and rinse them lightly. Pat them dry. Rinse and dry the bowl.

2. In the bowl, combine the onions, remaining 1 teaspoon vinegar, bell pepper, tomato, tomato paste, vegetable oil, garam masala, cayenne pepper, and the remaining 1/2 teaspoon salt. Stir well.

3. Taste for seasoning and add more garam masala, cayenne pepper, or salt, if you like. Adapted from India Quality


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