Red Onion-Tamarind Chutney
The unique earthy-tart flavor of tamarind gives this chutney its distinctive taste.
Serves: Makes about 11/2 cups
- 2 tablespoons olive oil
- 2 large red onions, peeled and sliced
- 1 tablespoon peeled and minced fresh ginger
- 2 tablespoons tamarind paste
- 1 tablespoon good-quality curry powder
- 1/3 cup cider vinegar
- 1/3 cup soft dark brown sugar
- Kosher salt and freshly cracked black pepper to taste
- 3 tablespoons roughly chopped fresh mint
- Heat the oil in a large sauté pan over medium-high heat until hot but not smoking. Add the onions and sauté, stirring occasionally, until they are golden brown (11-13 minutes). Add the ginger, tamarind, and curry powder, and sauté, stirring frequently, until fragrant (about 2 minutes more). Add the brown sugar and vinegar and bring to a simmer, stirring to dissolve the sugar. Reduce the heat to low and simmer gently, stirring frequently to prevent scorching, until the chutney thickens (about 10 minutes). Season with salt and pepper, remove from the heat, and stir in the mint. This chutney will keep, covered and refrigerated, for up to 10 days.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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