Sweet And Sour Chutney With Onions And Warm Spices
Makes About 1⁄3 Cup
Ingredients
1 teaspoon fennel seeds
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground coriander
1⁄4 teaspoon ground cardamom
1⁄4 teaspoon paprika
1⁄4 teaspoon salt
2 teaspoons olive oil
1⁄2 onion, chopped fine
1⁄4 cup red wine vinegar
1 tablespoon sugar
2 tablespoons water
1 tablespoon minced fresh parsley
Instructions
Mix fennel seeds, cumin, coriander, cardamom, paprika, and salt in small bowl; set aside. Heat oil in 10-inch skillet over medium heat. Add onion and cook until soft, 3 to 4 minutes. Add reserved spice mixture and cook until fragrant, about 1 minute. Increase heat to medium-high and add vinegar, sugar, and water; cook until mixture reduces by about one-third and reaches syrupy consistency, about 1-1⁄2 minutes. Stir in parsley.
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