Onion Chutney

 

Ingredients:

• 1 large onion - finely sliced
• 3 tablespoon ketchup (I use Heinz)
• 1 tablespoon tomato paste
• 1 teaspoon red chili powder
• 1 teaspoon roasted cumin seeds
• 1/2 tsp lemon juice (optional)
• 1/2 tsp rapeseed (canola) oil (optional)
• A pinch of salt

Preparation:

1. Place the sliced onions in a bowl of ice water and put them in the fridge for about an hour.
2. When the onion slices are good and cold, drain the water and tap them dry with a clean cloth.
3. Now mix the ketchup, tomato puree, chili powder, cumin seeds, and salt with the sliced onions.
4. Stick in the fridge for about 45 minutes before serving.
5. This recipe pairs well with curries, naan, etc. 

https://greatcurryrecipes.net/2012/06/10/how-to-make-that-red-onion-chutney-that-restaurants-serve-with-papadams/

 

Daikon and Carrot Salad

 

Ingredients:

• 1 1/2 pounds daikon, peeled
• Kosher salt
• 1 pound carrots
• 1 tablespoon grated peeled ginger
• 3 tablespoons unseasoned rice vinegar
• 2 teaspoons fresh lime juice
• 1/4 cup vegetable oil
• 1 teaspoon toasted sesame oil
• 1 3/4 teaspoons black sesame seeds

Preparation:

1. Shave the daikon into ribbons with a vegetable peeler. Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile, shave the carrots into ribbons with the peeler.
2. Make the dressing: Whisk the ginger, vinegar, lime juice, and 1/2 teaspoon salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended.
3. Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing.
4. Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.

https://www.foodnetwork.com/recipes/food-network-kitchen/daikon-carrot-salad-recipe-1928312

What to do with all those delicious Tomatoes!??!

 

• Freeze them!
• Can them!
• Make a salad
• Try Gazpacho