Indian Onion Chutney for Poppadoms

Indian onion chutney spread over poppadoms on a grey background.

Indian Onion Chutney for Poppadoms

Remember that tangy Indian onion chutney you love with your poppadoms at British Indian restaurants? Well, now you can recreate it effortlessly and it's ready in minutes! This easy onion chutney boasts a vibrant reddish, pinkish hue and a sharp, spicy kick, thanks to a zesty ketchup blend mixed with diced, raw onions. Simplicity at its finest!

5 from 39 votes

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Course: Appetizer, Side Dish

Cuisine: Indian

Prep Time: 10

Total Time: 10

Servings: servings

Calories: 27kcal

Author: Maretha Corbett

Ingredients

▢ 250 grams red onion, chopped - equates to roughly one very large red onion or two medium red onions
▢ 1 teaspoon cumin seeds
▢ ½ teaspoon chilli powder
▢ ½ teaspoon ground cumin
▢ 3 tablespoons tomato ketchup (tomato sauce)
▢ salt to taste - we add ¼ teaspoon
▢ 1 teaspoon fresh lemon juice (optional)

Instructions

Dice the onion and be sure to separate any larger pieces that may be sticking together. This ensures you end up with small, individual pieces of onion for your chutney.
250 grams red onion, chopped
If you prefer a milder onion flavour, soak the diced onions in a bowl of ice water or very cold water from the fridge for 15-30 minutes. This will help reduce their sharpness.
While the onions soak, toast the cumin seeds in a dry, small saucepan over a medium-high heat. They're ready when their aromatic fragrance fills the air and you spot a few seeds 'jumping' in the pan.
1 teaspoon cumin seeds
In a small bowl, add the toasted cumin seeds, chilli powder, ground cumin, tomato ketchup, salt and optional lemon juice. Stir the ingredients thoroughly until well combined.
½ teaspoon chilli powder, ½ teaspoon ground cumin, 3 tablespoons tomato ketchup (tomato sauce), salt to taste, 1 teaspoon fresh lemon juice (optional)
Drain the onions from the ice water and dry them thoroughly on kitchen paper or a clean tea towel.
Transfer the dried onions to a medium bowl, then add the onion chutney sauce to the onions.
Gently stir the sauce into the onions until all the pieces are evenly coated with the sauce.
Transfer the red onion chutney to a serving bowl and place it in the fridge for at least and hour before serving. This will give the flavours time to meld together.

Notes

Mellow the Onions

If you prefer a milder onion flavour, soak the diced onions in ice water or very cold fridge water for 15-30 minutes before preparing the chutney. This helps reduce their sharpness.

Separate the onion pieces

After dicing the onions, make sure to separate any larger pieces that might stick together. This ensures that you end up with small, individual pieces of onion in your chutney, preventing someone from biting into an unexpectedly large chunk of onion.

Balancing the spice

Even though you can definitely adjust the amount of chilli powder to your heat preference, keep in mind that the onions already have a sharp, spicy kick, so balance it according to your taste.

Make it your own - Taste as you go

While preparing the chutney, taste it periodically to adjust the seasoning. You can add more salt, ketchup or lemon juice if needed to achieve the perfect balance of flavours that's right for you.

Nutritional data disclaimer

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.

Nutrition