Onion and Cilantro Chutney from Asian Pickles: India by Karen Solomon (10 Speed Press)

time: 15 minutes

6 oz. red onion (about 1/2 large onion)
1/2 cup cilantro leaves
1 tsp. kosher salt
3 TBSP fresh lime juice (from about 2 limes)
1 tsp. vegetable oil
1 1/2 teaspoons ground cumin

Bring a small pot of water to a boil while you slide the onion into 1/4" strips (I use a mandolin and go thinner).

Blanch the onion by boiling it for 20 seconds, then immediately draining and running it under cold water; toss it with your hands ot cool it down and stop the cooking. Drain completely, and transfer to a mixing bowl with cilantro, salt and lime juice.

In a small skillet, combine the oil with cumin and let it toast, stirring constantly until it turns medium brown and becomes fragrant (about 3 minutes). Let it cool slightly and mix with the other ingredients in mixing bowl.

Toss completely and serve. Cover and refrigerate any unused portion. This chutney will keep up to 3 days.

Beyond delicious.