This is a tangy, sweet, sour and spicy quick pickle that you’ll want to keep making again and again. It’s called a chutney, as it’s inspired by the fresh types of Indian chutneys that I’ve enjoyed so much over the years in east London, served specially, but not exclusively, alongside South Indian dishes, such as dosa and uttapam. Enjoy it on your barbecue menu with handmade lamb koftas or burgers; give it the starring role in a grilled halloumi wrap with garlic and mint yogurt; pack it into a deep-filled mature Cheddar sandwich; slather it on top of a grilled cheese toastie; or use as a base for a grilled vegetable salad. The full pickled red onion recipe will feed 4-6 as a side, and will take 15 minutes to prepare and 15 minutes to pickle.)

Method:

• First make the pickled onions - trim and peel them, then slice thinly into rings for maximum versatility.
• Put the red onion slices in a large mixing bowl, cover with the salt and mix together well with your hands.
• Set aside to macerate for a few minutes while you halve and squeeze the juice from the limes and grapefruit, reserving the squeezed lime halves.
• Add the citrus juices and oregano to the red onion slices and mix well with your hands. Taste and add more salt if needed.
• Leave to stand for 10–15 minutes before serving the onions as they are, or with a good swirl or two of olive oil.
• To store the leftover pickled onions for later use, pack them into a jar or other lidded food storage container, then top with the reserved squeezed lime halves before putting on the lid to help submerge them in the brine. They will keep well in the fridge for a week or so.
• To make the chutney put all the ingredients in a mixing bowl and mix well.
• Leave the chutney to stand for a few minutes to allow the flavours to develop before serving.
• This is best served freshly made, but any remaining chutney can be stored in the fridge for up to 5 days.

Recipe extracted from The Pickle Jar (Hamlyn)

Photo: Joe Woodhouse