Indian Red Onion Chutney


Indian Red Onion Chutney is a spicy pickled chutney made with red onions, pureed tomatoes and a host of spices. It is a condiment that makes a prized accompaniment to the most basic Indian meal of dal and rice. There are a few ways to make red onion chutney, each with unique flavor profiles. There is also the option of replacing red onions with shallots in order to reduce pungency and add a sweeter flavor.

papadum with red onion chutney and mint raita

Dress up your papadum with spicy red onion chutney and cooling mint raita



 Keywordpapadum, poppadom, red onion chutney

 Prep Time15 minutes

 Cook Time15 minutes

 Total Time30 minutes



  • 6 papadum available at any Indian grocery
  • oil to shallow fry about 1/2 inch deep

Red onion chutney

  • 1/2 medium white onion sliced thin
  • 1 1/2 tbsp chili masala sauce I like Tamarina brand
  • 1 1/2 tbsp ketchup
  • 1 tsp cumin seed
  • 1/4 tsp salt – you can go up to 1/2 tsp depending on your taste
  • 1/8 tsp amchoor powder for a bit of tang

Easy mint raita

  • 1/4 cup plain yoghurt
  • 2 tsp mint sauce – mint sauce is not mint jelly
  • 1 1/2 tsp fresh mint minced
  • 1 1/2 tsp cilantro minced
  • 1/4 tsp salt
  • milk to thin to your desired consistency 1-2 tsp (or none at all – up to you)


Red onion chutney

  • Thinly slice your onion. really thin. It was split lengthwise. Place a half on the cutting board. Leave the root end intact while cutting off the stem. Cut the onion crosswise to create half-moon rings. After you have finished slicing, cut the onion rings into quarters.
  • Cut the onion’s flames. removes the bite from it. In a colander with fine mesh, place the onion slices. Rinse for about a minute with cool water. Add some cold water to a bowl and add the onion. The onions should marinate in the refrigerator for ten minutes. Drain. You can carry out this action while preparing salsa. makes the onion’s rough edges disappear. Any dish including raw onions should be prepared using this restaurant tip.
  • Ketchup, cumin seeds, masala chili sauce, salt, and amchoor powder should all be combined. To blend, stir. It will taste fairly spicy if you sample it right now. Naturally, it depends on the chili masala sauce you choose. Not to worry. The heat will be tamed by the onions. Papadum also appears to absorb the heat. If anything, it might be made spicier if that’s your thing.
  • Add onions by blending. Mix well to evenly distribute the tomato mixture over the onions. To mellow the flavors, if you have time, chill the red onion chutney for about an hour. Right away, it’s good. After letting it sit for a time, it gets a little better. Just before serving, taste it and adjust the salt as necessary.

Easy mint raita

  • In a small bowl, combine all the ingredients aside from the milk. agitate it. Decide now whether you like the texture.
  • If you like a thinner consistency, add milk a spoonful at a time until you achieve it. salt according to taste.

How to cook papadum

  • Before you begin making the papadum, get your red onion chutney and mint raita ready to go. Once papadum have cooled too much, their flavor is not nice. They have excellent heat. They don’t get really chilly. On this one, believe me. Papadum won’t be enjoyed if it is cold.
  • Select a skillet that is slightly larger than the papadum. The ideal diameter is around 10 inches. Larger is acceptable but uses more oil.
  • Here, a decent set of tongs is crucial. Have them prepared before you begin cooking.
  • Fill your pan with oil until it is about 1/2 inch deep. Get your oil to about 350 degrees. Employ a thermometer. Guessing is never a good idea. If you have to guess, you want your papadum to finish cooking in 8–10 seconds without becoming very brown. A thermometer is much simpler. improved meals thanks to science.
  • Place some paper towels on a plate and keep them close. You must keep it near to the pan in order to prevent oil dripping everywhere.
  • Introduce a papadum to the oil. It will immediately begin to curl and cook. Grab it with your tongs and flip it when around 4-5 seconds have passed. This should be simple because it will be rather sturdy. 3 to 5 more seconds of cooking. Grab the papadum’s edge and hold it vertically above the oil to allow some of the oil to drain.
  • Using the tongs, transfer the cooked papadum to the plate. When I do this, I like to hold the plate in the opposite hand and the tongs in my dominant hand.
  • Repeat up to six times. Serve hot papdum, not cold. Don’t do it at all. Have I already said that?
  • Along with the red onion chutney and mint raita, serve the papadum. Allow your guests to customize their papadums however they choose.


The portions for the mint raita and red onion chutney are designed to serve 6 to 8 papadums. Adjust the quantities as necessary if you wish to serve additional people.

Mint jelly differs from mint sauce. If you’re unsure, search for Coleman’s mint sauce on Google to see a sample of what you should look for.

Cold Onion Chutney

Curry House Style Cold Onion Chutney is so easy to make!

Do you recall the sliced onions in a red sauce that Indian restaurants offer with papadums before the meal? They are, in fact, much more common than you may imagine. This dish is one that I’m frequently asked about.

You most likely understand what I’m talking about because you are looking at this recipe.

There are so many Indian eateries that buy pickles and chutneys under commercial brands. Simply put, making their own would be more expensive.

This cool onion chutney must be freshly produced, which is one of the reasons I believe it is so well-liked.

This is the well-known onion chutney served in curry houses.

Working Ahead

You can tell you’re in a good place when you eat at a restaurant that serves this delectable onion chutney.

But it does require some planning. For the finest outcomes, it is better to do everything in advance.

The onion chutney must be served immediately cool from the refrigerator. Consequently, you want to prepare that sauce and chill it. You will thus obtain the ideal sauce for the chutney.

You should chop your onions and add them to the sauce.

This will keep well for a few days in the refrigerator.

How to Serve

You can put some over your favorite kebabs or dip your papadums in it.

This simple chutney is perfect. Make the onion chutney if it sounds like it would go well with what you are serving.

Combine the sauce’s components.

Include the roasted cumin seeds and thinly sliced onions.

The photographs and brief video demonstrate how simple it is to prepare this red chilly onion chutney.

It is easy to prepare and can be stored for three to four days in the refrigerator. Therefore, you might as well finish this one first if you’re organizing a curry feast for friends.

In addition, if you’re preparing a feast, you might as well prepare a couple curries a day or two in advance. In fact, curries and the majority of chutneys improve with time in the refrigerator as the flavors meld.


You can see that I used less ketchup in the video than I did when I made the cold onion chutney and took pictures of it.

You can follow suit.

Go for it if you enjoy a lot of sauce. Add more tomato paste or ketchup.

As you go, taste. Making these curry house recipes is all about achieving that. You can achieve the ideal flavor balance for your personal preferences by sampling as you go.

Those toasted cumin seeds… Do I have to toast them?

No. However, I much love the flavor of the onion chutney’s toasted cumin seeds.

The distinction between bread and toast is it! Not only does toasting the seeds enhance the flavor of the cumin, but in my opinion it also makes the chutney more intriguing.

What else?

This cold onion chutney in the style of a curry house can be prepared in advance, as I already explained. Since this obviously isn’t the case with many recipes, I advise you to do this.

You may cross this item off your list of items to get ready for the impending curry feast because it will keep in the fridge covered for at least three days.

How To Make Cold Onion Chutney

This is the well-known chilly onion chutney that can be found in curry establishments all around the UK. It tastes fantastic and is quick and simple to prepare.

PREP TIME10 minutes

TOTAL TIME10 minutes


  • 1 large onion – finely sliced
  • 3 tablespoon ketchup (I use Heinz)
  • 1 tablespoon tomato paste
  • 1 teaspoon red chilli powder
  • 1 teaspoon roasted cumin seeds
  • 1/2 tsp lemon juice (optional)
  • 1/2 tsp rapeseed (canola) oil (optional)
  • A pinch of salt


  1. Sliced onions should be placed in a bowl of ice water and refrigerated for about an hour.
  2. Drain the water from the onion slices once they are nice and cool, and then tap them dry with a clean cloth.
  3. Now combine the cut onions with the ketchup, tomato puree, chili powder, cumin seeds, and salt.
  4. Before serving, place in the refrigerator for about 45 minutes.
  5. Even though I could eat it on its own, this recipe goes great with papadams!

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