Recipe
Makes about 4 cups or enough to serve 6
Chop the onions by hand rather than in a food processor, so the processor blades don't turn the onions watery. The chutney is red from tomato and tomato paste, with a mild heat. Make it hotter, if you like.
| 2 | Spanish onions, finely chopped (4 cups chopped) |
| 4 | teaspoons distilled white vinegar |
| 1 | teaspoon salt, or to taste |
| 1/2 | green bell pepper, seeded and finely chopped |
| 1 | small tomato, seeded and chopped |
| 3 | tablespoons tomato paste |
| 1 | teaspoon vegetable oil |
| 1 | teaspoon garam masala, or to taste |
| 1/8 | teaspoon cayenne pepper, or to taste |
2. In the bowl, combine the onions, remaining 1 teaspoon vinegar, bell pepper, tomato, tomato paste, vegetable oil, garam masala, cayenne pepper, and the remaining 1/2 teaspoon salt. Stir well.
3. Taste for seasoning and add more garam masala, cayenne pepper, or salt, if you like. Adapted from India Quality
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