Made with crunchy chopped red onions, this recipe of Indian Onion Chutney is a no-cook recipe that gathers quickly.
My family loves chutneys and dips. This incredibly simple Indian Onion Chutney made with a few ingredients is a quick way to have a snack! No cooking required!
Bursting with mild, sweet, and tangy flavors from raw onions and tomato ketchup, this Onion dip is a perfect accompaniment dip for poppadoms! Those who love crunchy chopped onions would definitely love it.
A twist to the classic Vengaya Chutney recipe (which is south Indian), this 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 it with Dosa or Paratha! Try my favorite fermented cucumber pickle recipe.
For a Creamy dip, try my amla avocado dip Indian style.
You may find popular dips from my blog: Spicy Indian Hummus Recipe, Beetroot Yogurt Dip , Green Cilantro / Dhaniya Chutney, Tomato Garlic Chutney for Dosa, Cilantro Mint Chutney.
Ingredients
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.
The combination of a crispy poppadom with a flavorful dip like the Onion Chutney is the most popular in Indian cuisine.
How To Make Indian Onion Chutney
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.
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.
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. Cold water works better to remove the pungent taste.
- 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.
More Condiments From The Blog:
Have you tried this recipe? Please leave a comment below and let me know what sides you served it with! If you loved it, feel free to share this post with your friends who love simple Indian cooking.
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.
Video
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!!
Jen says
made this last week and everyone loved it! Thank you
Deepti says
So glad to know! Thanks, Jen, for sharing this.