2 tsp canola oil
1 Tbs Spicewalla Panch Phoron
1 large sweet onion, thinly sliced
2 tsp dark brown sugar
2 Tbs dry red wine
1 tsp apple cider vinegar
Kosher Salt, to taste
Spicewalla Black Pepper, Table Grind, to taste
1. Heat oil in a large saucepan over medium-high heat, add Panch Phoron and cook until mustard seeds begin to pop
2. Add onions and stir until they begin to soften. Season with salt and pepper. Turn heat down to medium-low and cook onions, stirring occasionally for 15-20 mins until starting to lightly brown.
3. Add brown sugar, red wine, and vinegar. Bring to a low simmer and cook until the liquids have reduced and the mixture is jammy. Remove from heat. Taste and adjust salt if needed.
4. Cool completely and store in the fridge in an airtight container.