From Shruti’s experimental kitchen at Fairfield House.
What started out as an experiment to see if I could make this recipe from The Guardian, quickly turned into something else. Though this dish is nowhere near to its original, I thought I should give credit to my inspiration!
As Hazel, my friend, calls the kitchen at Fairfield House a laboratory, this recipe justifies her title. What started out as a Turkish Red Onions recipe on skewers, quickly turned out into a delightful relish with the sweet taste of the onions in beautiful contrast with the tangy taste of the pomegranate seeds and the mango powder. Enjoy making it as it is really so simple yet so rich in flavours!
2 Red Onions
2 cloves garlic
1/2 tsp sumac
raw mango powder
salt to taste
a dash of red chilli flakes
freshly chopped parsley
Chop the onions and garlic. Heat the oil and add the chopped onions and garlic pieces. The flame should be high to start with and as the onions start to sizzle, lower the flame and cover to steam a while. Add the mango powder and cumin and stir in well. Add the rest of the spices leaving some of the fresh parsley to garnish with. Go easy with the chilli! Once the onions have softened, turn the flame up high again and get them to become a bit crispy. They need to be crispy on the outside and soft on the inside.
Alternately this can also be done in the grill though it does get too crispy on a grill. Serve at room temperature or just slightly warm.
This dish is done is about 15 minutes and makes a nice warm salad or a relish to accompany an Indian meal or just as a side dish.
Recipe by Shruti – fairfieldretreats.co.uk