red onion chutney

Dress up your papadum with spicy red onion chutney and cooling mint raita

papadum with red onion chutney and mint raita

papadum (available at any Indian grocery)

fry (about 1/2 inch deep)

white onion (sliced thin)

tbsp chili masala sauce (I like Tamarina brand)

tbsp ketchup

tsp cumin seed

salt

amchoor powder (for a bit of tang)

plain yoghurt

tsp mint sauce (- mint sauce is not mint jelly)

tsp fresh mint (minced)

tsp cilantro (minced)

tsp salt

milk

Slice your onion thinly. Really thinly. Cut it in half lengthwise. Set a half down on your cutting board. Cut off the stem end but leave the root end . Slice across the onion so you get half moon rings. Once you are done slicing the first half cut the onion slices in half to form quarter rings. Repeat the whole process with the other half onion.

Deflame the onion. Takes the bite out of it. Put the sliced onion in a fine mesh strainer. Rinse under cold water for about a minute. Transfer the onion to a bowl of cold water. Let the onions soak in the fridge for 10 minutes. Drain. You can do this when you are making salsa as well. Smooths all the rough edges of the onion. This is a good restaurant trick for anything with raw onions.

Combine the ketchup, cumin seed, masala chili sauce, salt and amchoor powder. Stir to combine. If you taste it now it will seem pretty spicy. Depending on the chili masala sauce you pick of course. Don&#x27;t worry. The onions will dilute the heat. And papadum seem to soak up the fire. If anything it could be spicier if that&#x27;s what you like.

Fold in the onions. Mix thoroughly to coat the onions with the tomato mixture. If you have time refrigerate the red onion chutney for about an hour to mellow the flavours. It&#x27;s good right away. It&#x27;s a little better after it sits for a while. Taste it right before you are ready to serve and adjust the salt.

Red onion chutney

Combine all the ingredients except the milk in a small bowl. Stir it up. Now decide if you like the texture.

If you want it thinner add some milk, a teaspoon at a time, until you get to your desired consistency. Taste and adjust salt.

Easy mint raita

Have your red onion chutney and mint raita ready to go before you start cooking papadum. Papadum do not taste good once they cool too much. They are great hot. They are not great cold. Trust me on this one. Nobody will like cold papadum.

Pick a skillet a little bigger than the papadum. 10 inch diameter is about perfect. Bigger is OK but it takes more oil.

A good set of tongs is essential here. Have them ready when you start cooking.

Pour enough oil into your pan to get it about 1/2 inch deep. Heat your oil to around 350F. Use a thermometer. Guessing never works well. If you must guess you want your papadum to cook in about 8-10 seconds and not wind up too brown. Thermometers are way easier. Better food through science.

Have a plate with some paper towel on it nearby. You are going to need to have it close to the pan or you are going to drip oil everywhere.

Slip a papadum into the oil. It will start to curl and cook immediately. After around 4-5 seconds grab it with your tongs and flip it. It will be pretty solid so this should be easy. Cook another 3-5 seconds. Grab one edge of the papadum and hold it vertically above the oil to drain a bit.

Transfer the cooked papadum to the plate with the tongs. I like to have my tongs in my dominant hand and the plate in my other hand when I do this.

Repeat no more than 6 times. Don&#x27;t serve cold papdum. Just don&#x27;t do it. Have I mentioned that?

Serve the papadum with the red onion chutney and mint raita. Let your guests decide what they want to put on their papadum.

How to cook papadum

This red onion chutney calls for minimal sugar, allowing the flavourful spices and caramelised onions shine through to make a sweet but savory spread, side dish or dip!

Red Onion Chutney

red onion

dark brown sugar

garlic

red chili pepper

olive oil

balsamic vinegar ((the liquidy kind, not the syrupy, ⅓ cup = 85 ml))

Salt and pepper

Dice and grate

Finely dice the red onions and chilli pepper. Grate the garlic.

Cook

Heat up the olive oil in a large pan and cook the onions and chilli pepper for fifteen minutes on medium heat. Stir frequently so it doesn&#39;t stick or go brown.

Add and cook

Add the garlic, salt, sugar and pepper. Cook for another five minutes.

Add and stir

Add the balsamic vinegar and bring to the boil on a high heat. Stir well and consistently until the vinegar has evaporated.

Cool

Turn off the stove and let the chutney sit and cool for another five minutes.

Delicious Caramelised Onion Chutney is sweet & sticky & so much better than shop bought ! The perfect accompaniment to a cheeseboard, Boxing Day table or barbecue.

Caramelised Onion Chutney

kg red onions

ml rapeseed/Canola oil

unsalted butter

bay leaves

300 g light brown muscavado sugar

ml red wine vinegar

200 ml Balsamic vinegar

chilli flakes

Peel and thinly slice onions - make sure they are evenly cut.

Over a low heat, melt rapeseed/Canola oil and unsalted butter in your preserving pan/saucepan.

Add onions and bay leaves and stir.

Cover with lid and cook for 40 minutes until onions are soft but not brown.

Stir in 4 tablespoons of sugar and cook for 15 minutes on a low heat, stirring from time to time.

Remove the lid and take off the heat. Stir in the rest of the sugar along with the salt, chilli flakes and vinegars.

Return the pan to a low heat and let the chutney mixture simmer for at least 1½ to 2 hours, stirring every now and then to prevent it sticking to the bottom of the pan.

The chutney is ready when the liquid content has reduced so that a spatula drawn through it will leave a trail for 30 seconds before filling in again.

Ladle into sterilised jars and seal with screw top lids.

Wipe the sealed jars with a warm damp cloth. Label when cold.

Stovetop method

Add the onions and the bay leaves to your slow cooker and top with the butter and oil.

Replace the slow cooker lid and cook on the low setting for 3 hours so your onions are soft and cooked through.

Stir in the sugar, vinegars, salt and chilli flakes.

Replace the slow cooker lid but this time prop it open a little with a wooden spoon or spatula. Cook on High for 5 or 6 hours.

Check after 5 hours and if it’s not ready, replace the lid propped open by the wooden spoon and leave for another hour or so.

Slow Cooker / Crockpot method.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1634063167/r0etuflaapqgopsiimor.mp4

Delicious Caramelised Onion Chutney is sweet and sticky and so much better than shop bought ! The perfect accompaniment to a cheeseboard, Boxing Day table or barbecue.

This raw onion chutney recipe is the same as the red cold onion chutney served in British Indian restaurants with poppadoms. It is a super easy chutney recipe as no cooking is required and can be ready within minutes.

Indian Onion Chutney (for poppadoms)

onion

tomato ketchup (add more or less)

red chili powder

cumin seeds

cumin (optional)

lemon juice

salt (to taste)

First peel the onion and dice it finely.

If you have time soak diced onion in a bowl of cold water with ice.

Meanwhile, mix tomato puree/tomato ketchup, chilli powder and cumin powder together in a bowl. Add lemon juice.

Drain the onions after 15 mins and ensure you pat dry with a clean kitchen towel to remove the excess moisture.

Mix the onions in the tomato mixture and add salt to taste. Note that ketchup is usually salty so you may not need to add it.

You can now keep this cold onion chutney in the fridge until serving time.

https://content.jwplatform.com/videos/QiaNdN2l.mp4

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Top 4 red onion chutney recipes from across the web

The most viewed red onion chutney recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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papadum with red onion chutney and ...

Red Onion Chutney

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