Onion chutneys are hugely popular with poppadoms. This red onion chutney is one of the best.
When you go out for a curry, one of the best parts is when they bring poppadoms and a selection of chutneys, raitas and pickles to the table. This red onion chutney is one of my favourites and it’s so easy to make.
You are going to get restaurant quality results with this red onion chutney! Be sure to check out my step by step photographs below.
About this red onion chutney recipe.
There are many onion chutneys out there. This onion chutney is similar but different to what you see here. There are also very simply onion chutneys like this one.
Chances are, however you will recognise the red onion chutney in the photo above. It is by far the most requested.
A version of this recipe has been on my blog for many years but today I decided to give it a facelift with new photos and better information about how to get it just right.
What does this chutney taste like?
Just in case you haven’t come across this most famous of onion chutneys, let me explain…
This red onion chutney is not just about the amazing flavour but the crunchy cold onions and chillies.
With this recipe you get heat from the chillies and chilli powder, sweetness from the mint sauce, ketchup and mango chutney, a tart flavour from the ketchup and lemon juice and of course savoury deliciousness from the salt.
As red onion chutney goes, it just doesn’t get any better. I can’t wait to have some of this on my poppadoms tonight!
Variations of this recipe.
Another way to prepare the chopped onion to get them really crisp and cold is to pour them into a bowl of ice cold water with the juice of one lemon.
This also takes away the strong onion flavour that onions can have. I rarely do this but you might like to give it a try.
Let the onions soak for 10 minutes and then pour through a sieve. Shake out the excess water and continue on with the recipe.
How long can you store this red onion raita in the fridge?
It is best to eat this on the day you make it. That said, you could store it in an air-tight container for about three days.
Can you freeze this chutney?
Although you could, I don’t recommend it. Make as much as you need. Freshness is key here!
Pro Tips
- If you like your onion chutney really cold and crispy, add the onion to a bowl of cold water and a tablespoon of lemon juice and let it soak for 10 minutes before sieving and using.
- Let the red onion chutney rest in the fridge for at least 30 minutes before serving.
- Add red food colouring if you want that red glow that is popular at curry houses.
- Taste as you go. This is your red onion chutney so make it like you like it! You can adjust the sweetness, tartness, saltiness and spiciness by adjusting the ingredients to taste.
Step by step photographs.
Get all your ingredients measured out and prepared before starting.
Place all of the ingredients except for the food colouring and lemon juice in a mixing bowl.
Stir well to combine. Try some and add lemon juice to taste.
At this stage you can decide whether to add the food colouring or not. It will taste the same regardless as the food colouring is only added for presentation.
If using red food colouring, stir it in well.
Place in the fridge for at least 30 minutes.
Serve with poppadoms or other Indian starters like onion bhajis, seekh kebabs and samosas.
If you like this red onion chutney, you might like to try some of these recipes too.
Restaurant style poppadoms
Homemade Poppadoms from scratch
Mint Raita
Boondi Raita
Potato Raita
Tomato Raita
Mustard and Honey Raita
Chilli Raita
Cucumber Raita
Onion Raita
Pink Pakora Sauce
Coriander Chutney
Mint and Coriander Chutney
Tamarind Chutney
Ginger Chutney
Garlic Chutney
Roasted Tomato Chutney
Spicy Onion Pickle
Lime Pickle
Have you tried this red onion chutney recipe?
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Prep Time
10 minutes
Total Time
10 minutes
Ingredients
- 1 large red onion, finely chopped
- 1 tbsp lemon juice or to taste
- 2 green finger chillies, finely chopped
- 3 tbsp coriander (cilantro), finely chopped
- 2 tsp mint sauce, I use Coleman’s but any will do
- ½ tsp Kashmiri chilli powder
- ½ tsp nigella seeds
- 2 level tbsp ketchup, I use Heinz
- 2 tsp smooth mango chutney
- Salt to taste
- ¼ tsp red food colouring powder (optional for colour)
Instructions
- This first step is optional but will get you really cold and crispy onions. Place the chopped red onion in a bowl of ice-cold water with a squeeze of lemon juice for 10 minutes. Strain and shake off the excess water and return the chopped onion to the bowl.
- Add the green chillies, coriander (cilantro), mint sauce, chilli powder, nigella seeds, ketchup and smooth mango chutney and stir well to combine. You want the onion to be completely coated with the other ingredients.
- Add salt and lemon juice to taste and if you prefer a red glow like you find at many curry houses, add the red food colouring. Stir well to combine it all and place in your fridge for about 30 minutes or until ready to serve.
Notes
It is important to taste as you go. Feel free to adjust the spiciness, salt, lemon juice and and sweet flavours to taste.
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Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 45Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 240mgCarbohydrates: 11gFiber: 1gSugar: 7gProtein: 1g
By the way, while you are preparing your cucumber raita, you might like to make some homemade chai or mango lassi to enjoy while you prepare your curry feast.
