Onion Chutney

Name: Onion Chutney
Yield: 4 servings
Cuisine: American
Ingredients: 1 large Onion; 2 tbsp Cilantro (1 cm length); 2 Lemon; 1 tbsp Vegetable oil; 1/2 tbsp ☆Paprika; 1/2 tsp ☆Cumin powder; 1/4 tsp each ☆Salt and pepper; 2 to 3 tablespoons Sugar

cookpad.japan @cookpad_jp

This requested recipe of thick sauce is usually served with variety of dishes such as Indian curry, naan and paratha breads, samosa, and rice.
I made this for some guests to serve it with cheese and crackers.

Sterilize a jar in boiling water. Fill the jar while the chutney is still hot and close the lid. Turn the jar upside down and keep it in a cool place. This creates vacuum state, and it can be preserved for few months.
A slightly sweeter taste is recommended, so add some sugar. Honey could be fine too. Recipe by Plabar

cookpad.japan @cookpad_jp

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Ingredients

4 servings

1 largeOnion
2 tbspCilantro (1 cm length)
2Lemon
1 tbspVegetable oil
1/2 tbsp☆Paprika
1/2 tsp☆Cumin powder
1/4 tspeach ☆Salt and pepper
2to 3 tablespoons Sugar

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Steps

1

Prepare the onion, the coriander and the lemon. I forgot the lemon in the photo.
2

Chop onion roughly, and coriander into 1 cm length. Squeeze the lemon.
3

Heat vegetable oil in a frying pan.
4

Stir-fry the onion for 5 to 8 minutes over medium heat until brown.
5

Mix coriander with the ☆ ingredients. If you like a spicy one, add 1/2 teaspoon of cayenne paper too.
6

Simmer it slowly over low heat after adding the lemon juice and sugar. The liquid evaporates quickly over high heat and makes it difficult for the sauce to thicken.
7

Once the onion is translucent and most of the liquid has evaporated, it's done. Mixing in 1 scant teaspoon of black sesame is also delicious.
8

It goes well with curry, samosa, naan and paratha breads, and also with baked breads, cheese, crackers...This is a highly versatile chutney.