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ONION RELISH FOR CURRY Recipe

Ingredients

How to make it

  • Note: If using a regular yellow onion, increase the sugar to 1 teaspoon. The relish can be refrigerated in an airtight container for 1 day. This is exceptionally good with curry.
  • ONION RELISH FOR CURRY:
  • Mix all ingredients in medium bowl.
  • CILANTRO-MINT CHUTNEY:
  • Process all ingredients in food processor until smooth, about 20 seconds, scraping down sides of bowl with rubber spatula after 10 seconds.
  • TAMARIND CHUTNEY:
  • 1. Following the instructions on tamarind options in related content, soak and rehydrate the tamarind paste in the boiling water until softened, about 30 minutes. Push the tamarind mixture through a fine mesh strainer into a small saucepan, to remove the seeds and fibers and extract as much pulp as possible.
  • 2. Stir in the sugar and bring to a boil. Reduce to a simmer, and cook until the mixture is the consistency of maple syrup, about 15 minutes. Cool to room temperature before serving, about 1 hour. (The chutney can be refrigerated in an airtight container for up to 4 days.)
  • Note: You cannot substitute tamarind concentrate here; for more information on buying tamarind, see tamarind options in related content. For an accurate measurement of boiling water, bring a full kettle of water to boil, then measure out the desired amount. Serve with Indian-Style Turnovers.
  • CURRY-YOGURT GLAZE:
  • Whisk ingredients together in small bowl; season to taste with salt and pepper. Reserve half of glaze for serving and use other half for brushing on chicken while grilling. Makes 1 cup.

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The Cook

choclytcandy Dallas, Dallas

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