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Cooking |
J's Favorite Recipes |
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Chutney
Zing |
INGREDIENTS |
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DIRECTIONS |
1 teaspoon fennel seeds |
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Mix fennel, cumin, coriander, paprika,
and salt in small bowl; set aside.
Heat olive oil in mdium skillet over medium heat; saute onion until soft,
3-4 minutes.
Add reserved spice mixture, saute until fragrant, about 1 minute more.
Increase heat to mediu-high and add vinegar, sugar, and 2 tablespoons Water;
cook until mixture reduces by about one-third and reaches a syrupy consistency,
about 1 1/2 minutes.
Stir in parsley and serve chutney as a topping for any fish or chicken dish,
especially good with sesame-crusted salmon. |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/4 teaspoon ground cardamon |
1/4 teaspoon paprika
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1/4 teaspoon salt |
2 teaspoons olive oil |
1/2 medium onion, chopped fine
(about 1/2 cup) |
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1/4 cup red wine vinegar |
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1 tablespoon sugar |
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1 tablespoon minced fresh parsely leaves |
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NOTE: I USUALLY DOUBLE THE RECIPE. This
makes about 1/3 cup, enough to top 4 salmon fillets with very small portions.
However, I find it always better to have a little extra and serve generously. |
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