- 1 medium red onion minced
- 1 heaping tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 lemon juiced
i remember parts of college vividly (don’t laugh, and don’t go there). mostly the memories are food related.
let’s be honest, the city is like a giant smorgasbord. everywhere you turn there is somewhere to eat. whether it be a whole in the wall ramen place, bbq, or little india, it’s all one big party.
being a college student, i had limited funds. i spent most of my time at the hole in the wall joints that served veggie burgers and cheap sushi. my fondest memory however is walking down to little india (is it still there?) and being pulled into restaurants (i’m not joking and if you have been down there you know exactly what i am talking about).
they fight over you. who has the best chicken tikka whatever, i have the best korma….seriously they yelled. they fought and it was so much fun.
you would sit in these little store fronts that were decorated with lights, and the colors…whoa, amazing. and for an art student, breathtaking (and totally fun).
lunch was 5 dollars. that 5 dollars would literally keep you full all day (and possibly the following). not only did you get food, you got FOOD. there was endless amounts of naan, chutneys, beer, it was amazing. and every time i think about indian food, the memories, ugh the lights, everything comes flooding back.
those were the best lunches. we laughed, we ate, we drank…but man, it was cheap, it was fun, and for a college student with no money, phew, awesome.
this, this is what always gets me however. i love anything chutney. and raw onions with spices….oh man. this is the chutney i crave. the chutney i can’t live with out. and when i finally found the recipe…let’s just say, it’s always in my fridge.
raw onion chutney this recipe is adapted from riverford organic farms, my new favorite website
- mince one medium onion. mix with spices and lemon.
a note on the spices…
i followed the recipe the first time i made, but i found i loved it spicier and hot paprika really adds that umph that you want (if you like spicy food that is). play with the ingredients and have fun though, add 1/2 tsp of chili powder to start, but don’t skimp on the paprika, it gives this chutney a wonderful color and a fabulous taste.
you could of course eat this right away, or an hour after you make it, but it’s even more amazing the day after. the flavors come together, the spices, the color, oye. go make this now.