Made with crunchy chopped red onions, this recipe of Indian Onion Chutney is a no-cook recipe that gathers quickly. Bursting with mild sweet and tangy flavors from raw onions and tomato ketchup, this Indian Onion Chutney is a perfect accompaniment dip for poppadoms!
This incredibly simple Indian Onion Chutney made with a few ingredients is a quick way to have a snack! No cooking required! This Red Cold Onion Chutney goes best with crispy poppadom and each bite of it explodes with crunchy chopped onions coated with tomato ketchup and topped with cumin seeds.
A twist to the classic Vengaya Chutney recipe (which is south Indian), this delicious tomato onion chutney is made by freshly chopping red onions and dunking them in tomato ketchup mixed with Indian spices. It's similar to the one served in British Indian Restaurants with Papad.
Spread this Indian Onion Relish over the poppadom or have them with Dosa or Paratha!
You may find popular dips from my blog: Beetroot Yogurt Dip , Green Cilantro / Dhaniya Chutney, Tomato Garlic Chutney for Dosa.
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Why Would You Love This Recipe?
- Perfect Vegan and Gluten Free Dip for Starters.
- Typical Indian Chutney that is super easy.
- Spicy, Mild Sweet and Tangy Chutney.
- Gathers in 5 min.
- No-cook zero oil Raw Onion Chutney Recipe.
- Customizable with many options.
- Made with easily available and a few ingredients.
- The Best Indian Onion Chutney Recipe Ever!
Ingredients
- Red Onion- Red onion works best for this recipe of chutney. While you may use the white onions, they are less pungent and might not add more depth.
- Cumin- Cumin seeds add perfect Indian and earthy flavor. You may also add roasted ground cumin powder.
- Tomato Ketchup-I have used Kissan Tomato Ketchup. You may use any good quality brand or homemade tomato sauce as well.
- Red Chili Powder- adds the heat to the sweetness added by onions. Feel free to adjust it.
- Salt- A pinch of normal table salt helps reduce the pungency of onions.
- Garam Masala- Garam masala makes this chutney warm and adds depth to it. You may swap it with coriander powder or cumin powder.
- Green Chili-(optional)- Match of onion and green chilies is made in heaven. Adding fresh green chilies would make this chutney spicy. Feel free to adjust the heat.
- Coriander Leaves- Add freshly chopped coriander or cilantro leaves to make this red onion chutney vibrant.
Variations
- Vengaya Onion Chutney Recipe- Make this South Indian chutney by caramelizing onions and blending with spicy dried red chilies, roasted urad and chana lentil (dal), tamarind paste and tempering with curry leaves and mustard seeds.
- Mango Chutney-Add freshly chopped raw mango to this Indian chutney for more tangy flavor.
- Add another ingredient-Add lemon juice, tamarind or mint leaves for aromatic tangy kick!
- Add fresh tomato sauce- You may add homemade fresh tomato sauce as well.
What Is Poppadom?
A poppadom, also known as papadom or papad, is a thin and crispy Indian flatbread or wafer. It's typically made from a mixture of lentil, chickpea, black gram, or rice flour, which is seasoned with various spices and then rolled out into thin rounds. These rounds are then dried under the sun until they become crisp and can be stored for later use.
Poppadums are a popular accompaniment to Indian meals and are often served as an appetizer or snack. They can be deep-fried or cooked over an open flame, puffing up and becoming crispy in the process. Poppadums come in various flavors and can be seasoned with spices like cumin, black pepper, chili, or even garlic.
The combination of a crispy poppadom with a flavorful dip like the Onion Chutney is the most popular in Indian cuisine.
Expert Tips
- Red Onions have a sharp sour or pungent flavor. If you dislike the pungency of the onions, you may soak chopped onions in salty water for about 5 min and then make the chutney. One may also use cold water.
- Make sure to drain any excess water from the onions or else the chutney would be runny.
- Place the chutney in glass jar for storing. Avoid use of plastic or metal for best results.
Recipe FAQs
This Indian onion chutney goes well with Poppadoms.
If there are any leftovers, make sure to store them in a dry glass container/ jar with lid in the refrigerator for about 2 days.
The bitter taste may come from onions as this chutney uses raw onions. To avoid that, soak the chopped onions in salty water. Drain the water and then use onions.
Detailed Recipe With Steps
Step 1 Wash and Chop Onions
Red onions are usually pungent and sharp. After chopping them, quickly soak them in salted water for about 2-3 min. You may use cold water as well.
Drain the water.
Step 2 Mix Spices with Tomato Sauce
In a large bowl, add chopped onions, little salt, spices and tomato ketchup along with green chilies. Give it a good toss.
Step 3 Assemble It and Serve
Serve the decadent Indian Onion Chutney topped with coriander leaves over a fried poppadom or have them with rice.
You May Also Like:
More Condiments From The Blog:
- Bathua Raita {Gluten Free Winter Recipe}
- Tomato Chutney Recipe For Dosa With Garlic (Spicy South Indian Dip)
- Raw Mango Chutney | How to make Kacche Aam Ki Launji
- Amla Ka Achar | How to make Amla Pickle
- Sweet Lime Pickle Recipe | How to make Lemon Pickle
- Gobi Gajar Shalgam Achar Recipe | How to make Winter Pickles
Easy Indian Onion Chutney Recipe (No-Cook Dip For Poppadoms)
Equipment
- 1 Mixing bowl
- 1 Chopping board
Ingredients
- 2 medium onion red or white
- 1.5 tablespoon tomato ketchup
- 1 teaspoon red chili powder
- 1 teaspoon cumin
- 1 teaspoon garam masala can use chaat masala or cumin powder
- salt as per taste
- 1 small green chili chopped (optional)
- 1 twig coriander leaves garnishing
Instructions
- Red onions are usually pungent and sharp. After chopping them, quickly soak them in salted water for about 2-3 min. You may use cold water as well. Drain the water.
- In a large bowl, add chopped onions, little salt, spices and tomato ketchup along with green chilies. Give it a good toss.
- Serve the decadent Indian Onion Chutney topped with coriander leaves over a fried poppadom or have them with rice.
Notes
- Red Onions have a sharp sour or pungent flavor. If you dislike the pungency of the onions, you may soak chopped onions in salty water for about 5 min and then make the chutney. One may also use cold water.
- Make sure to drain any excess water from the onions or else the chutney would be runny.
- Place the chutney in glass jar for storing. Avoid use of plastic or metal for best results.
| Nutrition Facts | |
|---|---|
| Serving size: 1 tbsp | |
| Servings: 8 | |
| Amount per serving | |
| Calories | 16 |
| % Daily Value* | |
| Total Fat 0.2g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 114mg | 5% |
| Total Carbohydrate 3.6g | 1% |
| Dietary Fiber 0.7g | 3% |
| Total Sugars 1.8g | |
| Protein 0.4g | |
| Vitamin D 0mcg | 0% |
| Calcium 10mg | 1% |
| Iron 0mg | 2% |
| Potassium 58mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice | |
Latha Bose says
While I loved this recipe, I was actually looking for a cooked version (paste form) of Onion chutney, which is less oily and still delicious.
Deepti says
Yes, there is a cooked version of onion chutney as well. I will post it soon and let you know. Thanks, Latha!!