Crazy Good Onion Chutney

So, this chutney is meant to go with the lentil pancakes listed below, but I've found myself munching it all by itself sometimes, it's so tasty.

Roughly dice half a yellow onion. Toss it into a tupperware, or anything with a lid so you can shake the liquid contents you're about to add. Add a good bit of red wine vinegar, not quite to cover, but not much less. Toss in a couple big pinches of paprika, a couple big pinches of salt, and a big pinch of black pepper. Shake this mix up thoroughly and let it sit out for an hour.

Good. Now add about 3 generous pinches of garam masala, and a pinch or two of minced chile or red pepper flakes. Shake thoroughly again.




And hey, that was the whole recipe. It has a slightly warm flavor from the cardamom, and plenty of sting from the raw onion, and it will really help brighten up vegetarian dishes, which especially in wintertime can fall a little flat. It holds in the fridge for at least a week, if not forever (it's really acidic, after all,) and if it gets too thin after you scoop some out, you can steal a little onion from another recipe to soak up the rest of the vinegar. This stuff isn't too spicy, but it has plenty of sharpness, so it makes a nice middle ground if you have to serve people who don't "do" spicy food.