Mint Onion
A quick and easy-to-make refreshing pickle. It tastes best fresh,
but will keep for up to 1 month in a refrigerator, in an air-tight container.
225 g onions
2 tbsp sunflower oil
15 g fresh mint leaves
1 green chilli
1/2 tbsp lime juice
1/2 tsp salt
1/2 tsp sugar
1. Chop the onions. Heat the oil over a medium heat and fry the onions until
they are soft,
but not brown
(about 5 minutes). Allow to cool.
2. Chop the chili. Place in a blender, adding the onions and the rest of
the ingredients.
Blend until pureed.
Transfer to the refrigerator for at least 1 hour before
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