Sweet and Sour Chutney - ATK

By norsegal8

Since it takes several minutes to make this chutney, prepare it before cooking the salmon. A little of this intensely flavored condiment goes a long way.

Ingredients

• 1 teaspoon fennel seeds
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon paprika
• 1/4 teaspoon table salt
• 2 teaspoons olive oil
• 1/2 medium onion, chopped fine (about 1/2 cup)
• 1/4 cup red wine vinegar
• 1 tablespoon granulated sugar
• 1 tablespoon minced fresh parsley leaves

Preparation

Step 1

Mix fennel, cumin, coriander, cardamom, paprika, and salt in small bowl; set aside. Heat olive oil in medium skillet over medium heat; sauté onion until soft, 3 to 4 minutes. Add reserved spice mixture; sauté until fragrant, about 1 minute more. Increase heat to medium-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.