Indian Onion Chutney Recipe (That Restaurants Serve With Poppadums)

Crunchy Onion Chutney goes as condiment
 with naan, rice or as sauce for appetizers such
 as samosa.

This is simple and very refreshing recipe to make. A good tip to reduce the heat (spice) of onion is to soak cut onion in drinking water prior to preparation of the chutney.



Dice onions. Place the diced onions in a
bowl of iced water and leave on one side.

Now chop one tomato and mix with 1 tsp tomato puree, chilli
powder to taste (e.g. quarter of a tsp) and 0.5 tsp ground cumin.

After 15 mins, the onion should be chilled. Drain
off the water. Combine the onion with the tomato mix.

Put the finished chutney in the fridge for
about 20 minutes before serving.

About this recipe: This is a tasty starter that can be found in every Indian restaurant around England and Scotland.

 I have tried loads of recipes but this one really hits the spot in terms of authenticity in relation to the best of restaurant recipes.

 In England we eat our spiced onions with Indian poppadoms or naan bread but you could serve these as a chutney, side dish or dip.

Thank you for cooking with me today!

Enjoy and have a nice day!

To stay up to date with my latest videos,

Subscribe to this YouTube channel.