Onion Bell Pepper Chutney

dsc_1631RECIPE #376, DAY #544

THREE STARS

ORIGINAL RECIPE: “Onion Vegetable Relish”/”Kachoomar,” from Julie Sahni’s Classic Indian Cooking*

TIMING: 10 minutes

DIFFICULTY: Easy. You just need some knife skills

TOOLS: Just a sharp knife and a cutting board

COOK TYPE: None

HEALTH: Raw veggies. You win.
dsc_1632EXPERIENCE: I already had a chutney picked out to represent South India. So this is the one I found to represent North India. I don’t think anyone sang my praises for making this, but I really liked it as a compliment to lots of different dishes, including some of the next day.

Sort of ehn, but I would make it again as an accompaniment.

NOTES: The original recipe–as you can see by the photos–called for sliced veggies, but this seemed too large for a chutney. It didn’t work well that way. I re-wrote the recipe so that you can scoop just a little bit on to each bite of whatever curry you pair with it.

***

  1. Half-fill a small mixing bowl with cold water and 1/2 teaspoon cider vinegar. Add 2 diced red onions, as you dice them. Cover and refrigerate.
  2. In your serving bowl, toss together 1 diced green bell pepper, 1 seeded and diced tomato, 1-2 minced green chilies, and 1/2 cup chopped cilantro.
  3. When ready to serve, drain the onion and mix into the other veggies. Add the juice of 1 lemon and salt to taste. Serve right away.

***

Serve with North Indian curries, fried foods, and meats.

LEFTOVER IDEAS: This will keep for a few days in the fridge. You can spoon it over many, many different things.

*Recipe changed from the original.

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