Red Onion Chutney

recipe
This East Indian sauce is a tasty condiment for grilled burgers, fish, beef, chicken, or pork.
5

Outstanding

Yield:

1 cup (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 72
Caloriesfromfat 3 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 0.5 g
Carbohydrate 17.8 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 81 mg
Calcium 23 mg

Ingredients

2 cups finely chopped red onion
1/2 cup red wine vinegar
1/3 cup packed brown sugar
1 teaspoon mustard seeds
1 tablespoon minced peeled fresh ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 teaspoon ground cloves

Preparation

Bring all ingredients to a boil in a medium saucepan. Cover, reduce heat, and simmer 15 minutes. Uncover and cook 10 minutes or until liquid almost evaporates. Refrigerate in an airtight container for up to 2 weeks.

Note:

Bruce Weinstein and Mark Scarbrough,

May 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note