Indian Onion Chutney for Poppadoms
User Reviews
5
Indian Onion Chutney for Poppadoms
Description
Indian Onion Chutney for Poppadoms features finely chopped red onions prepared with a blend of toasted cumin seeds and ground spices, enriched by tomato ketchup for a mild sweetness and tang. The onions can be soaked in cold water beforehand to soften their raw sharpness, creating a smoother texture and balanced flavor. Toasting the cumin seeds enhances their aroma, adding depth to the chutney.
The chutney's texture is slightly chunky with evenly coated onion pieces, offering a fresh contrast to crisp poppadoms. This condiment brings a blend of spicy, tangy, and savory notes, suitable for serving alongside Indian snacks or as a side for curries.
Preparation involves soaking and thoroughly drying the onions, mixing them well with the spice and ketchup mixture to ensure even flavor distribution. The optional lemon juice brightens the chutney and slightly lifts its overall taste.
Regular tasting throughout preparation is suggested to adjust the seasoning for personal preference, especially balancing chili heat and saltiness. The chutney can be refrigerated briefly before serving to let flavors meld.
Ingredients
- 250 grams red onion equates to roughly one very large red onion or two medium red onions, chopped
- 1 teaspoon cumin seeds
- ½ teaspoon chilli powder
- ½ teaspoon cumin ground
- 3 tablespoons tomato ketchup aka tomato sauce
- salt we add ¼ teaspoon, to taste
- 1 teaspoon lemon juice fresh, 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.
- 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.
- 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.
- 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
- Soak diced onions in ice or very cold water for 15-30 minutes to reduce sharpness if a milder flavor is desired.
- Separate larger onion pieces after chopping to ensure a consistent, bite-sized texture in the chutney.
- Taste and adjust seasoning gradually, balancing the heat from chili powder with the natural sharpness of onions.
- Add lemon juice optionally to enhance freshness and balance flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 27 kcal
% Daily Value*
| Calories | 27kcal | 1% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 74mg | 3% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 96IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 16mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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