How To Make That Red Onion Chutney That Restaurants Serve With Papadams

This onion chutney has to be one of the most requested recipes on my site!


onion chutney

Onion and ketchup chutney

You know those sliced onions that are served in a red sauce with papadams before the meal at Indian restaurant? Well, they are a lot more popular than you may think. I get asked for this recipe all the time but haven’t managed to type it up until now.

I actually have two recipes for this popular chutney. My other recipe can be found here. For now, enjoy this quick and easy version and serve them with homemade papadams.

If you are planning a BIR (British Indian Restaurant) style curry night anytime soon, you won’t want to leave this onion chutney off the menu.

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5.0 from 2 reviews
How To Make That Red Onion Chutney That Restaurants Serve With Papadams
Recipe type: Appetiser
Prep time: 
Total time: 
Serves: 4
  • 1 large onion - finely sliced
  • 3 tablespoon ketchup (I use Heinz)
  • 1 tablespoon tomato puree
  • 1 teaspoon red chilli powder
  • 1 teaspoon roasted cumin seeds
  • A pinch of salt
  1. Place the sliced onions in a bowl of ice water and put in the fridge for about an hour.
  2. When the onion slices are good and cold, drain the water and tap them dry with a clean cloth.
  3. Now mix the ketchup, tomato puree, chilli powder, cumin seeds and salt with the sliced onions.
  4. Stick in the fridge for about 45 minutes before serving.
  5. This recipe is perfect with pappadams though I could eat it on its own!




  1. Jane Willis says

    I’ve just made this to serve with tonight’s dinner (I’m not sure what’s going to evolve yeet, some kind of spicy chicken and rice dish with fresh peas in it, and something involving chick peas and spring cabbage. I might do a mint raita too) and had a furtive sample – it is delicious. The roasted cumin is what makes it really stand out. I wouldn’t say it is just like you get in a restuarant – no, it is far, far better than what you get in a restaurant!

  2. says

    i’ve been searching for this recipe for years. It’s so authentic. As a chutney is goes so well with lots of dishes. Loved it..xx

    • Dan Toombs says

      Hi Joanne

      I’ve never tried to be honest. I usually just make enough for the meal I’m cooking. I don’t see any reason why not though.


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