TBC shared her mother's recipe for the simplest Onion Chutney. A few weeks ago, I made dosas and realized at the last possible minute that I had no coconut on hand for the accompanying chutney. That's when TBC's recipe came to the rescue!
My only tweak to the recipe was to add a bit of tamarind juice for some tang. This is how I made the onion chutney, inspired by TBC's recipe:
1. Heat some oil in a heavy skillet and add 3 coarsely chopped onions.
2. Saute for a few minutes until the edges start browning.
3. Add 2 dried red chillies and salt to taste.
4. Continue to saute until the onions are soft and browned.
5. Cool the mixture. Grind to a fine paste, adding 2-3 T tamarind juice along the way.
This post is my first entry to MBP: Less is More.
Piping hot dosas dipped into this sweet-tangy-hot chutney- it was an utterly delicious combination. The Budding Cook is a great resource for simple and tasty recipes like this one.
Onions are truly miraculous ingredients. They contain complex flavors hidden within all those layers, so when you cook with onions, you get a whole array of flavors for the price of one! More onion inspiration:
Some day I also hope to make IronStef's Onion Butter, a sweet and savory spread made from nothing but onions, salt, olive oil, butter (and slow heat). You have to read that post to see how Ironstef and Jack make onion butter from 12 lbs of onions!
And recently, I got to taste Pille's superb Onion and Orange salad- simply slices of oranges scattered with onions and peppercorns. I don't think I have even uttered the words "onions" and "orange" in the same sentence ever, but this dish truly works!
What's your favorite simple dish using onions?
I'll start by sharing mine: Mix thinly sliced red onion with white vinegar (yes, that cheapo kind more often used to clean clogged sinks), salt and red chilli powder (cayenne pepper). There you have it- a delicious relish for grilled foods. Like tandoori paneer. Mmmm...