This Indian restaurant style recipe shows how to make onion chutney for popadoms, sometimes called spiced onion salad, is a firm favourite of mine and this side dish always goes down well very with our friends on curry night.
I believe this is based on a North Indian side dish, Pyaaz ka lachcha (onion ring salad) but has been adapted to be more sauce based and easier to spoon onto a popadom.
This is my all-time favourite sauce for popadoms. Whenever we’re out for a curry, before ordering any meals, we get the popadoms and pickle tray and I’m straight into that spiced onion goodness.
If you’re looking for the perfect Indian fake-away condiment, this is it.
The bonus of this recipe is how easy it is to make. It’s only 4 ingredients; red onions, tomato ketchup, mint sauce (yes, the kind you have with lamb) and chilli powder. The only bit of effort is chopping an onion – you’re done in less than 10 minutes and you can be on with the rest of your curry night preparations.
Indian onion chutney is also great with roti, naan, and chapatis. I even like it with bhajis.
This onion chutney is best eaten the same day, if left too long it loses its fresh taste and crunch.
Not all Indian restaurants serve this but here’s how to make it at home.
How to make an Indian Onion Chutney for popadoms. British Indian Restaurant Style
I start by measuring all my ingredients, making sure they are placed very neatly on my chopping board.
Next, chop the onion into small pieces and set it to one side. If you want less of the strong onion taste, drop the chopped onion into a bowl of cold water and leave to soak for an hour.
Then add all the ingredients to a bowl and mix well. Watch how to make it here
Enjoy with a fresh made popadom.
Onion Chutney for Popadoms
Course: CondimentDifficulty: Easy100
ml (approx)10
minutes1
hourA wonderful yet super easy onion condiment for popadoms. A popular staple on most British Indian restaurant chutney trays.
Ingredients
1 Medium red onion, chopped small
2 tbs Tomato ketchup
1/4 tsp Chilli powder
1 tsp Mint sauce
Directions
Peel and clean the onions. Chop them into small cubes, I like them fairly small but this is your choice.
OPTIONAL - If you want to make the onions milder in taste you can soak them in cold water for about an hour before continuing.
Add the tomato sauce, cayenne, mint sauce and pinch of salt to a small bowl and mix.
Add the onion to the bowl and mix.
You can enjoy with popadoms straight away but the onion chutney is best when left to rest in the fridge for an hour.
Onion Chutney for Popadoms
- I love to make this as a quick starter whenever we have friends over for a curry.
Enjoyed this recipe? Why not try Pickled Green Beans and Garlic?
