Make a delicious Cold Red Onion Chutney, with this easy recipe. Serve with poppadoms for a delicious appetiser, and enjoy the flavours of your favourite Indian restaurant at home!
Red Onion Chutney from scratch
If you love Indian cuisine, you know that any British Indian restaurant meal is incomplete without crispy poppadoms and this cold red onion chutney(Indian onion relish), mango chutney, yogurt mint dip, and tamarind sauce.
This classic version of Indian Red Onion Chutney is super easy to make at home and takes only 5 minutes of prep time. There is no cooking involved. All you need are some red onions, tomato ketchup, tomato paste, cumin, cumin seeds, red chilli powder, salt, and lemon juice for that added zing.
The chilling time allows the flavours to blend together and creates a delicious and refreshing chutney.
Why you’ll love this recipe?
Budget friendly – You can enjoy this cold red onion chutney for less than £1 per serving, making it a delicious and affordable addition to any meal.
No cook recipe – This recipe requires no cooking, which means less time in the kitchen and more time enjoying your meal.
Quick and Easy -While you may be able to find a version of this chutney at your local supermarket, like Tesco or Sainsbury’s, making it yourself at home is much easier, quicker, and cheaper. The recipe takes only 5 minutes to prepare.
Authentic British Indian restaurant flavours – This spicy onion chutney is the perfect way to bring the authentic flavour of British Indian restaurants to your own meals, and you’ll love how simple it is to make.
Suitable for Dietary needs – This recipe is naturally vegan, vegetarian, and gluten-free, making it a versatile option for a wide range of dietary needs.
Ingredients and Substitutions for Indian onion dip
To make the cold raw onion chutney, you will need a handful of common kitchen ingredients.
Onion: The recipe typically calls for red onion, but you can also use white onion if you prefer
Tomato: The chutney is made with a mix of tomato ketchup and tomato paste, but if you don’t want an extra tomato flavour, you can leave out the paste.
Chilli Powder: For a bit of spice, add a bit of red chilli powder. Adjust the proportion accordingly.
Cumin: For authentic restaurant flavour, a mix of ground cumin and cumin seeds is used.
Lemon: To add some zing, lemon juice is recommended, but if you don’t have any, you can substitute 1/2 to 1 teaspoon of white vinegar. This is completely optional.
Salt to taste
Prepare the onion for Spiced Onion Chutney
Finely dice the onion. At this stage you can add the diced onion directly to the remaining ingredients.
It is recommended to soak the onion in a bowl of ice-cold water for 10-15 minutes to mellow down the pungent flavours. This step is optional, but it will keep the onion fresh and crunchy.
Make the Tomato based masala for the Indian spicy onion chutney
In a bowl, place all the masala ingredients: tomato ketchup, tomato paste, cumin seeds, ground cumin, chilli powder, and salt.
Mix all the ingredients together until well combined.
How to make my simple 5 minutes Cold Red Onion Chutney?
To make this Onion chutney for poppadoms, add all the ingredients to a bowl and mix them together. Once all the ingredients are well combined, cover the bowl and let the chutney chill in the refrigerator for at least an hour before serving.
This will allow the flavours to meld together and create a delicious and refreshing chutney. If you like, you can garnish the spiced onion chutney with fresh coriander leaves before serving.
And what’s the best way to enjoy this flavourful chutney? With some crispy poppadoms, of course!
Serving Suggestions for Indian spiced onion chutney
Whether you’re hosting a dinner party or just enjoying a cozy night in, this cold onion chutney is the ideal accompaniment to all your favourite Indian dishes. It pairs well with
Storing leftover cold onion chutney
To store leftover cold red onion chutney, place it in an airtight container and keep it in the refrigerator. It should last for up 4 -5 days, but it’s best to consume it within a day for the freshest taste.
Tips to make the Best Indian Red Onion Chutney
Choose firm, fresh red onions. This is the key ingredient in this red onion dip recipe, so it’s important to use good quality onions. Check for firmness and avoid any that feel soft or spongy.
If you don’t like strong raw onion flavours, soak the onions in ice cold water for 10-15 minutes before using them. This will help mellow out the taste while still keeping the texture.
For a change, slice the onions instead of dicing.
Chill until ready to serve! Spicy Onion Chutney tastes best when served straight out of the refrigerator.
What are 3 condiments served with poppadoms in British Indian restaurants?
Indian Onion relish for poppadoms recipe below
- 2 small red onion (230g) finely chopped
- 2 tbsp tomato ketchup
- 1 tsp tomato paste
- ½-1 tsp red chilli powder optional
- ½-1 tsp ground cumin
- 1 tsp cumin seeds
- ¼ Salt to taste
- 1 tsp lemon juice optional
- fresh coriander optional
- Soak the diced onion in ice-cold water for 15 minutes, then drain. (Optional step)2 small red onion (230g)
- Mix tomato ketchup, tomato paste, ground cumin, cumin seeds, and salt in a bowl.2 tbsp tomato ketchup, 1 tsp tomato paste, ½-1 tsp red chilli powder, ½-1 tsp ground cumin, 1 tsp cumin seeds, ¼ Salt to taste
- Add the soaked onion to the bowl and mix well. Add lemon juice for added zing.1 tsp lemon juice
- Cover the bowl and refrigerate for at least an hour.
- Serve the chilled chutney with poppadoms.fresh coriander