Red Onion and Tamarind Chutney

A dark purple onion compote, both sweet-and-sour and spicy. The texture is meltingly soft, almost syrupy, with the subtle pop of mustard seeds.

• Prep time: 10 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 157
• Protein: 3 g
• Carbs: 16 g
• Fat: 9 g

Ingredients

• 500 g Red onion ( finely sliced )
• 2 tbsp Sunflower oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 pinch asafoetida
• 10 piece curry leaves
• 2 piece Hot chili pepper ( chopped )
• 1 tsp turmeric
• 1 tbsp tamarind paste
• 1 tbsp jaggery
• 1 pinch Gray sea salt

Instructions

1. Preparing the onions

   Finely slice the red onions. The cut must be even to ensure uniform cooking and a supple texture to the bite.

2. Toasting the spices

   Heat oil in a pan. Toss in mustard seeds and urad-dal. As soon as the seeds start popping and the dal turns golden, add asafoetida and curry leaves.

3. Cooking the base

   Add onions, chili, and turmeric. Sauté over medium heat until onions are translucent and start to collapse. They shouldn't burn, just break down into a compote.

4. Binding and seasoning

   Stir in the tamarind paste and jaggery. Let it reduce until the sauce coats the onions and becomes glossy. Season with grey sea salt.

Chef's tips

• If the chutney is too thick, loosen it with a spoonful of hot water at the end of cooking.
• For a smoother texture, you can blend the mixture after cooking, but keep some chunks for character.

Storage

Keeps for 1 week in the refrigerator in an airtight jar. Flavors develop further after 24 hours.