Red Onion and Tamarind Chutney
Ingredients
- 500 gRed onion (finely sliced)
- 2 tbspSunflower oil
- 1 tspmustard seeds
- 1 tspurad dal
- 1 pinchasafoetida
- 10 pccurry leaves
- 2 pcHot chili pepper (chopped)
- 1 tspturmeric
- 1 tbsptamarind paste
- 1 tbspjaggery
- 1 pinchGray sea salt
Method
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.
- 1
Finely slice the red onions. The cut must be even to ensure uniform cooking and a supple texture to the bite.
- 2
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
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
Stir in the tamarind paste and jaggery. Let it reduce until the sauce coats the onions and becomes glossy. Season with grey sea salt.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 1 week in the refrigerator in an airtight jar. Flavors develop further after 24 hours.
