Raw Onion Relish With Pistachios and Cilantro Recipe
In Indian cooking, raw onions often are used as a relish for drier dishes from the tandoor oven, and although we may think of onions as pungent and strong, this relish works well as a moist and soothing accompaniment to the fiery-hot baked meats.
Gastronomer columnist Andreas Viestad also finds that it is a good side with grilled meats and with cured meats and fish, such as smoked salmon, and works nicely on sandwiches. (For the latter, he uses thyme, basil or dill instead of cilantro.) The red onion is somewhat milder; he uses it mainly to make the dish more colorful.
Some of the pungency is removed by rinsing the onions in cold water.
From Gastronomer columnist Viestad.
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Ingredients
measuring cupServings: 2-4
Directions
Step 1
Rinse the onions in water to release much of their pungency (squeezing the liquid from them under running water helps, too, but that is optional, as you may wish to retain some of their bite).
Step 2
Toss the onions and sugar together in a medium bowl; let them sit for a few minutes, then add the lime juice, nuts and cilantro, mixing well. Season with additional lime juice as needed, and salt to taste.
Step 3
The relish can be served immediately and will be relatively pungent. Or let it sit at room temperature for an hour or so, until its flavor has mellowed a bit.
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Nutritional Facts
Per serving (based on 4)
Calories
61
Fat
2 g
Carbohydrates
11 g
Sodium
42 mg
Protein
2 g
Fiber
2 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From Gastronomer columnist Viestad.
Tested by Bonnie S. Benwick.
Published October 7, 2008
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