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Raw Onion Chutney

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Makes 3/4 cup 1x

Time About 1 hour, largely unattended

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Ingredients

  • 2 small-to-medium or 1 large red or sweet (Vidalia, Bermuda, etc.) onion, quartered and thinly sliced or chopped
  • 1 teaspoon salt, or more to taste
  • 1/2 teaspoon coarsely cracked black peppercorns
  • 1/4 cup red wine vinegar
  • 1 teaspoon or more paprika
  • Pinch cayenne, or to taste (optional)
  • Pinch chaat masala, or to taste (optional)

Instructions

  1. Thoroughly combine the onion with the salt, peppercorns, vinegar, and paprika in a small bowl; let sit for an hour.
  2. Stir in the cayenne and/or chaat masala if using them. Serve, or cover and refrigerate for up to a month. Bring to room temperature to serve.

Recipe variations

Hot Pepper Chutney
Replace the onion with 4 to 5 fresh red chiles. Substitute 2 cloves garlic for the black peppercorns. Pulse in a food processor until coarsely chopped (do not purée). This will keep in the refrigerator, covered, for at least 2 weeks.