Daily Hampshire Gazette - Established 1786
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Recipe: Onion and cilantro chutney

Makes about 2 cups

6 ounces red onion

1 cup cilantro leaves

1 teaspoon kosher salt

3 tablespoons fresh lime juice

1 teaspoon vegetable oil

1½ teaspoons ground cumin

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

2. Blanch the onion by boiling it for 20 seconds. Immediately drain and run under cold water, tossing with your hands to cool it down and stop the cooking. Drain thoroughly and transfer to a small bowl. Add the cilantro, salt and lime juice.

3. In a small skillet over medium heat, combine the oil with the cumin; cook, stirring constantly, until mixture turns medium brown and becomes fragrant, about 3 minutes. Let cool slightly, then scrape the oil and cumin into the bowl.

4. Toss completely and serve immediately. Cover and refrigerate any unused portion for up to 3 days.

— Karen Solomon, “Asian Pickles” (Ten Speed Press, $19.99, 208 pages)

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