12 1 pint jarAmerican

Quick Pickled Red Onions

Name: Date Tamarind Chutney
Prep time: 3 min
Cook time: 15 min
Total time: 18 min
Yield: 12 about 1 1/2 cups
Cuisine: Indian
Ingredients: 1 cup pitted dates; 2 tbsp tamarind concentrate; 1 cup water; 0.5 tsp ground cumin; 0.25 tsp chili powder; 0.5 tsp salt

Chef

Ingredients

0 of 6 available

Method

1
Wash a 1-pint glass jar and lid with hot, soapy water and rinse well. Set aside; do not process the jar for shelf stability.
2 min
2
Peel the red onion, trim the ends, and slice it into very thin half-moons. Pack the slices into the clean jar, leaving about 1/2 inch of space at the top.
5 min
3
Combine the vinegar, water, sugar, salt, and peppercorns in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar and salt dissolve and the brine is steaming, about 2 to 3 minutes; do not boil vigorously.
3 minMedium heat
4
Pour the hot brine over the onions until fully submerged. Let the jar cool uncovered at room temperature for 30 minutes, then cover tightly and refrigerate.
30 min
5
Chill for at least 1 hour before serving for a lightly pickled flavor; the onions become more flavorful and tender after several hours. Keep refrigerated and use within 2 weeks, using clean utensils.
1hRefrigerated

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12 about 1 1/2 cupsIndian

Date Tamarind Chutney

Cook

0

Chef

Method

1
Combine the dates, tamarind concentrate, water, cumin, chili powder, and salt in a small saucepan.
1 min
2
Bring the mixture to a simmer over medium heat, then cook for 12 to 15 minutes, stirring occasionally, until the dates are very soft and the mixture is thickened.
15 minSimmer
3
Transfer the hot mixture to a blender and blend until smooth. Cool completely, then refrigerate in a covered container.
5 min