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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!
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, 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.
- 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.
Cup of Yum
Notes
- 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.
- 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.
- 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.
- 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.
Nutrition Information
Calories
27kcal
(1%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
0.2g
(0%)
Saturated Fat
0.03g
(0%)
Polyunsaturated Fat
0.04g
Monounsaturated Fat
0.1g
Sodium
74mg
(3%)
Potassium
95mg
(3%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
96IU
(2%)
Vitamin C
4mg
(4%)
Calcium
16mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 6servings
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.