This onion chutney has to be one of the most requested recipes on my site!
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.
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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|How To Make That Red Onion Chutney That Restaurants Serve With Papadams|
- 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
- Place the sliced onions in a bowl of ice water and put in the fridge for about an hour.
- When the onion slices are good and cold, drain the water and tap them dry with a clean cloth.
- Now mix the ketchup, tomato puree, chilli powder, cumin seeds and salt with the sliced onions.
- Stick in the fridge for about 45 minutes before serving.
- This recipe is perfect with pappadams though I could eat it on its own!