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Indian Onion Chutney for Poppadoms
5 from 117 votes

Indian Onion Chutney for Poppadoms

Indian Onion Chutney for Poppadoms combines chopped red onions with toasted cumin seeds, chili powder, ground cumin, tomato ketchup, salt, and optional lemon juice to create a tangy, mildly spiced condiment. The chutney balances sharpness from onions with the warmth of cumin and a slight sweetness from tomato ketchup, making it a flavorful accompaniment for poppadoms.

Prep Time
10 mins
Total Time
10 mins
Servings: 6 servings
Calories: 27 kcal
Course: Side Dish, Appetizer
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Drain the onions from the ice water and dry them thoroughly on kitchen paper or a clean tea towel.
  6. Transfer the dried onions to a medium bowl, then add the onion chutney sauce to the onions.
  7. Gently stir the sauce into the onions until all the pieces are evenly coated with the sauce.
  8. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 27

% 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.