pickled onions have changed my life!

even in brasil, land of tasty-beyond-belief produce, this simple stovetop trick has made eating even more exciting. so much so that i needed to share it will you all.

in an on-the-fly attempt to make a chutney to go along with the cashew and tomato-based curry my roomate barbara was cooking, i sliced some red onions into rounds, put them in a pot of salted boiling water, let them cook till they were no longer spicy but maintained their crunch, drained them, and tossed them in an old jar with white vinegar, more salt, and couple pinches of sugar. i then put them in the fridge. half an hour later they emerged, super flavorful and brightly colored and crisp. i chopped some mango into cubes, mixed with the onions, and voila--delicious quick chutney.

but! the best part is this--these onions pair amazingly with all sorts of things. i´ve been eating them every morning with tomatoes or avocados or eggs for about a week straight.

try it out. picked onions just might change your life too.



chicken cashew curry with quick mango chutney and cardamom flavored rice. note: iced beer in the corner. that´s right, iced beer! i take my cerveja bem, bem gelada these days.