Jonathan Shambroom: Cooking

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Cooking

J's Favorite Recipes

Chutney Zing

INGREDIENTS DIRECTIONS

1 teaspoon fennel seeds 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

1/4 teaspoon salt

2 teaspoons olive oil

1/2 medium onion, chopped fine
(about 1/2 cup)

1/4 cup red wine vinegar

1 tablespoon sugar

1 tablespoon minced fresh parsely leaves

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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Back to Recipes
Cooking
J's Favorite Recipes

Chutney Zing
INGREDIENTS		DIRECTIONS
1 teaspoon fennel seeds		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
1/4 teaspoon salt
2 teaspoons olive oil
1/2 medium onion, chopped fine (about 1/2 cup)
1/4 cup red wine vinegar
1 tablespoon sugar
1 tablespoon minced fresh parsely leaves

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.

Back to Recipe Index and Cooking Home Page