Let's see if I can post something remotely useful...
Apricot Onion Chutney+Mia Stendahl
and I have a farm share, and we've gotten huge bunches of onions each of the last three weeks. What to do? Chutney. The measurements are necessarily crude, because I just threw it together tonight.
- A lot of onions (3-4 large or 6-8 small - go nuts)
- A handful of dried apricots (my hand - probably 1/2-1 cup)
- Some red pepper flakes
- 1/8 cup sugar
- 1/8 cup white vinegar (I actually measured these)
- vegetable oil
- hot sesame oil (or not-hot. whatever.)
1. Chop the apricots and cover them with water to partially reconstitute.
2. Chop the onions. Don't get too precise, Pepin--you're going to pulverize them later.
3. Heat a large saute pan or wok on medium-high heat.
4. When hot, toss a good bit of vegetable oil and a splash of the sesame oil in to coat.
5. Add the onions and some red pepper flakes. Use your judgment. A lot goes a long way.
6. Cook the onions down. If you can get them to a nice golden brown, good for you. Otherwise cook them until they're disintegrating and starting to stick to the pan.
7. Toss in your vinegar and sugar to de-glaze the pan.
8. Remove from heat.
9. Take the apricots out of the water (they should look like slugs--yum!) and throw them into a food processor. If you don't have a food processor, feel free to use a mortar and pestle. I will forfeit any future arm-wrestling contests to you.
10. When those are sufficiently pulverized, throw in your cooked onion mixture and process. It won't take long at all. Any more than a few seconds, and you'll end up with a paste. Like I did.
Pick up some chana dal from Guru the Caterer in Somerville and go to town. The end result is actually more apricot-y than onion-y, despite using many many more onions. It's also a bit spicy, depending on how heavy your hand was with the pepper flakes. Oh sure, you could use real peppers, but then you'd have to make a special trip to the store, wouldn't you?