Red onion chutney is the ideal accompaniment to poppadoms and Indian starters. Learn how to make this favourite British Indian Restaurant staple, it’s a lot easier and simpler than you think.
BIR Red Onion Chutney Recipe
- 2 medium onions
- ½ teaspoon salt
- ½ teaspoon kashmiri chilli powder
- 1 teaspoon sugar
- ½ teaspoon tomato puree
- 3 heaped teaspoons tomato ketchup
Peel and finely dice the onions
In a bowl, add the onions, salt, kashmiri chilli powder, sugar, tomato puree and tomato ketchup
Mix well together until all the onions are coated
Ideally store the onion mixture in the fridge for a few hours, this will make the onion taste less harsh and result in a richer tasting chutney
Serve with poppadoms
The red onion chutney can be stored in a fridge for up to 3 days.