Raw Onion Chutney

There’s nothing shy about this classic condiment from India, and that’s why it’s perfect with the subtle flavors of beans or the smokiness of grilled meats. A dab on a sandwich isn’t half bad either.

2 small to medium or 1 large red or Vidalia onions, quartered and thinly sliced or chopped

1 teaspoon salt, or more to taste

1/2 teaspoon coarsely cracked black peppercorns

1/4 cup red wine vinegar

1 teaspoon paprika, or more to taste

Pinch cayenne, or to taste (optional)

Pinch chaat masala, to taste (optional)

• Separate the layers of the onion and combine with the salt, black peppercorns, vinegar, and paprika in a small dish. Let sit for an hour.
• Stir in the cayenne and chaat masala if you’re using them and serve immediately or refrigerate for a day or two (bring back to room temperature to serve).
  Hot or Mild Pepper Chutney.
  • Not necessarily fiery: Replace the onions with 4 to 5 fresh, hot red chiles (or use 1 medium red bell pepper or a combination for a milder version).
  • Substitute 2 cloves garlic for the black peppercorns. Pulse everything in a food processor until coarsely chopped, but do not purée. (At this point, you may refrigerate the chutney for about 2 weeks; bring back to room temperature before serving.)
• MAKES: About 3/4 cup
• TIME: 1 hour, largely unattended