RECIPE #376, DAY #544
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.
EXPERIENCE: 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.
- 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.
- 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.
- 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.