Sweet & Sour Chutney Print Email

1 teaspoon fennel seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamom
Perfect for salmon

1/4 teaspoon paprika
1/4 teaspoon salt
2 teaspoons olive oil
1/2 medium onion, chopped fine (about 1/2 cup)
1/4 cup red wine vinegar
1 tablespoon sugar
1 tablespoon minced fresh parsley leaves

Mix fennel, cumin, coriander, cardamom, paprika, and salt in small bowl; set aside. Heat olive oil in medium skillet over medium heat; sautˇ onion until soft, 3 to 4 minutes. Add reserved spice mixture; sautˇ 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 11/2 minutes. Stir in parsley and serve chutney as a topping for pan-seared salmon fillets.