Curry House Style Onion Chutney is so easy to make!
You know those sliced onions that are served in a red sauce with poppadoms and samosas before the meal at Indian restaurants? Well, it's a lot more popular than you may think. I get asked for this recipe all the time.
The fact that you are looking at this recipe means that you probably know exactly what I'm talking about.
So many Indian restaurants purchase commercial brand pickles and chutneys. It just isn't cost effective to make their own. I think that's one of the reasons this red onion chutney is so popular. It is always made fresh.
About this onion chutney recipe.
As recipes go, they don't get much easier than this. You can make this recipe exactly as you want it. Most people prefer the onion to be thinly sliced before mixing with the other ingredients. That's not the only way this onion chutney is served though.
You might like to finely or roughly chop the onion instead.
Everyone has their favourite version of this famous curry house red chutney so chop and slice it the way you prefer.
Working Ahead
This onion chutney is best served super cold, right from the fridge. Therefore, you should make that sauce and get it chilled. As a result you will get the perfect sauce for the chutney. Slice up you onions and stir them into the sauce too. This can all be done a day or so ahead of serving..
How long will this onion chutney keep in the fridge?
This onion chutney will keep in the fridge nicely for a few days. I find it best though to serve the onion chutney about 30 minutes after you stir the onions in. This will ensure that the onion is still really fresh and crispy.
How do you serve curry house style onion chutney?
Just as you like. Pile it high on poppadoms or spread a little over tandoori dishes. I know someone who can't get enough of the stuff and spreads his onion chutney all over the surface of his poppadoms like a pizza.
This easy onion chutney just plain gets it and you should serve it as you like. If it sounds good, do it!
How do you make onion chutney?
As you can see from the photos and short video, it really is easy to make this red cold onion chutney.
It only takes minutes to make and will keep in the fridge for 3 - 4 days. Therefore, if you are planning a curry feast for friends, you might as well get this one done early.
All you need to do is slice the onions and mix the red sauce ingredients. Then place the onion chutney in the fridge until you are ready to serve it.
Variations...
Many people like a lot of sauce. Others don't.
This is completely up to you so feel free to vary the recipe some.
In the photo below, I made some with a lot less dressing and then sprinkled chilli powder on top.
If you like a lot of sauce, go for it. Add more ketchup and/or tomato paste. Taste as you go. That's what making these curry house recipes is all about. By tasting as you go, you will be able to get the right flavour balance for your taste preferences.
Those toasted cumin seeds... Do you have to toast them?
No. But personally I prefer the flavour of toasted cumin seeds in the onion chutney.
It's the difference between bread and toast! By toasting the seeds, you not only bring out the flavour of the cumin but I think it makes the chutney more interesting too.
Step by step photographs.
What else?
As I mentioned above, this curry house style cold onion chutney can be made ahead of time. I suggest you do this because this of course isn't the case with many recipes.
As it will keep in the fridge covered for at least three days so it's one you can easily check off your list of things to prepare for that upcoming curry feast.
I recommend serving it with papadums and a selection of other pickles and chutneys like my homemade lime pickle and/or spicy vegetable pickle. You might also like to try this smooth garlic, chilli and mint raita.
What to serve this famous onion chutney with? Here are some delicious ideas.
Pappada Vada
Home Fried Papadums
Homemade Stovetop Naans
Smoked Toor Dhal Samosas
Lamb Seekh Kebabs
Have you tried this onion chutney recipe?
If so, please give it a star rating in the comments below and leave a comment. I love receiving your feedback and I'm sure other readers of my blog do too. Thank you.
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How To Make Cold Onion Chutney
This is the famous cold onion chutney found at curry houses around the UK. It's quick and easy to make and tastes amazing.
Ingredients
- 1 large onion - finely sliced or roughly chopped
- 3 tbsp ketchup (I use Heinz)
- 1 tbsp tomato paste
- 1 tsp red chilli powder
- 1 tsp roasted cumin seeds
- 1/2 tsp lemon juice (optional)
- 1/2 tsp rapeseed (canola) oil (optional)
- A pinch of salt
Instructions
- Place the sliced onions in a bowl of ice water and put in the fridge for about an hour.
- When the onion slices are good and cold, drain the water and tap them dry with a clean cloth.
- Now mix the ketchup, tomato puree, chilli powder, cumin seeds and salt with the sliced onions.
- Stick in the fridge for about 45 minutes before serving.
- This recipe is perfect with papadams though I could eat it on its own!
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 34Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 166mgCarbohydrates: 8gFiber: 1gSugar: 5gProtein: 1g
Jane Willis says
I've just made this to serve with tonight's dinner (I'm not sure what's going to evolve yeet, some kind of spicy chicken and rice dish with fresh peas in it, and something involving chick peas and spring cabbage. I might do a mint raita too) and had a furtive sample - it is delicious. The roasted cumin is what makes it really stand out. I wouldn't say it is just like you get in a restuarant - no, it is far, far better than what you get in a restaurant!
Sam Freek says
Made this to go with some kebabs and it was bloody gorgeous! Thank you 🙂
Dan Toombs says
Thank you very much Sam. Really glad you liked the recipe.
Dan
pallavi Roy says
I just made this with tandoori chicken its really Awesome recipe
Dan Toombs says
Thank you for that. Glad you enjoyed the recipe.
Dan
Adam says
i've been searching for this recipe for years. It's so authentic. As a chutney is goes so well with lots of dishes. Loved it..xx
Dan Toombs says
Hi Adam
Great to hear. Really glad you liked it.
Thanks
Dan
dave z says
Magic with pakoras nan bread truly awesome tried with red onion just as good thanks great recipe.
Dan Toombs says
Hi Dave
Thank you very much for trying the recipe. Glad you liked it.
Dan
Joanne says
Can u can these, or do they have to be eaten when u make them?
Dan Toombs says
Hi Joanne
I've never tried to be honest. I usually just make enough for the meal I'm cooking. I don't see any reason why not though.
Dan
Nick says
Great website I'm going to make these onions later.
Is it a must to put the onions in ice water? What's the reason for this?
Thanks
Dan Toombs says
Hi Nick
You don't have to put them in the ice water. It tames them a bit but I often leave this step out.
Thanks
Dan
Sharon says
Made this very last minute yesterday to go with a curry I had made for friends. I chopped the onion (I used a red onion), mixed the tomato ketchup and tomato puree together then realised I didn't have the chilli powder! I had a jar of home made chilli jam in the fridge so added some of this and some chilli flakes - amazing!! Friends loved it ☺ So, even if you don't have all the ingredients, a bit of improvising goes a long way!
Dan Toombs says
Excellent improvising Sharon. I bet it was excellent. Will try the same. 🙂
Thanks
Dan
Kay says
Where or what brand of tomato purée do u use, same as paste in USA ?
Dan Toombs says
Hi Kay
Any good quality tomato paste will do. 🙂
Thanks
Dan
Katie says
Would the red chili powder be like cayenne pepper or like chili powder one would use in a taco seasoning or the stew like chili? Im not sure if y’all call any of these by another name across the pond. Thank you
Katie says
Never mind I scrolled down more and found my answer. I used the cayenne since I didn’t figure American chili’ powder was the right flavor profile. My inability to follow a recipe usually works out very well. Lol
Thank you I will definitely be checking out what other recipes you have after we eat
Dan Toombs says
Hi Katie
Cayenne chilli powder will work. You could also experiment with other chilli powders. I use Kashmiri chilli powder which is spicy but not overpoweringly so.
Thanks,
Dan
Amy says
I have been looking for this recipe for YEARS!!! Thank you SO much for posting it!! How do I make the "tomato puree" though? Or is this tomato paste?
Dan Toombs says
Thanks Amy. That's right. Tomato paste will do the job. 🙂
Dan
Pat says
We usually add a tiny bit of mint sauce n some mango chutney to ours. Need to try the cumin seeds ?
Cynthia says
How long will it keep after making it?
Dan Toombs says
Hi Cynthia
It should last for two days, tightly covered in the fridge.
Dan
Justin says
I have been looking for this recipe forever. Thanks for sharing!!
Dan Toombs says
Thank you Justin. Hope you like it.
Dan
Sarah Ann Ferguson says
This was amazing!! I have tried to look for a recipe to make the spicy red onion chutney served in restaurants for years, but with no luck.... until today! I chopped my onions, ground my own dried large chili pepper and toasted the cumin seeds myself before grinding it in with the chili. My partner loved it. We spread it all over our Trader Joe's Garlic Naan coated in melted butter and had it on some Kati Pouches. It was an excellent lunch! I'm going to have to make another batch really soon!
Dan Toombs says
Hi Sarah Ann
Thank you very much for try the recipe and great to hear you liked it. Be sure to keep in touch.
Dan
Scogs says
Maybe its a south west thing but add a little mint sauce and a touch of lemon juice to the mix.
Dan Toombs says
That's not just a south west thing! Love it. Thanks.
Dan
D SADASIVAN PANICKER says
Superb recipe.. I have tried this for my blog and came out really well.
Dan Toombs says
Great to hear. Thank you.
Dan
Vincent Moran says
Your recipe is exactly if not better than my favorite Indian restaurant just served it to some friends now they want the recipe AMAZING Thank You
Dan Toombs says
Thank you very much Vincent. Much appreciated. 🙂
Dan
Taryn says
Is there a specific type of chili powder you use? Just regular (American?) chili powder doesn't seem like it would be spicy enough. Is something like cayenne appropriate? I love this type of chutney and would love to make some.
Dan Toombs says
Hi Taryn
I use Kashmiri chilli powder which you can get at some shops and also online in the US. I have used cayenne and it works but different flavour and heat altogether.
Hope this helps,
Dan
Dee says
Made this to go with a homemade butter chicken. It’s a lovely recipe and have made it a few times but last night I added some mint sauce as that’s what they put in our Indian restaurant onion chutney just for a wee change. Both taste amazing 😉
Dan Toombs says
Great to hear Dee. The mint sounds like a nice touch.
Dan
Wayne says
Hi, how long will this keep in the fridge? Can it be frozen?
Dan Toombs says
Hi Wayne
It will keep in the fridge for at least three days. I wouldn't freeze it though.
Thanks,
Dan
Charle says
American "chilli powder" is a combination of ground chillies, cumin, salt, garlic, etc. For making chilli. Indian chili powder is straight up ground red chillies.
Jeffrey says
What kind of chili powder do you use for this? Cayenne? Kashmiri? Other? Thanks.
Dan Toombs says
Hi Jeffrey
I use Kashmiri chilli powder which is what is most often used in Indian cooking. There's no reason you couldn't experiment with others though.
Thanks,
Dan
Chris says
Is the "red chili powder" the same as cayenne pepper?
Dan Toombs says
No
I use Kashmiri chilli powder which is available in all Asian shops. If you can't find it just use any chilli powder you can find in supermarkets but add to taste as some of them can be hotter than Kasmiri chilli powder which is relatively mild.
Thanks
Dan
Chris says
My apologies. I should have scrolled thru the comments as you have already answered this one! Keep up the great work...
Renee says
Thank you for this recipe I have made this numerous times taste better then our favorite Indian restaurant I will be purchasing your cook book
Dan Toombs says
Thank you so much and I am glad you enjoy the recipe.
Dan
Joy says
Can't wait to make them
Dan Toombs says
Hope you enjoy!
Thanks
Dan
fwn says
This is great! I usually skip the cold water soak when making it for myself because I love the sharp bite of the onion. The first time I made it I only had the typical grocery store chili powder blend (eg for tacos/tex mex), and it didn’t taste like the restaurant version. I tried a mix of cayenne and sweet paprika, which was a decent sub. When I got some Kashmiri chili powder the flavor was perfect. I may experiment with other single origin chili powders but pretty happy right now, yum!
Dan Toombs says
Glad you got there in the end and enjoyed it.
Thanks very much.
Dan