This red onion chutney is a nice side to have!
This onion chutney is about as easy as it gets. It’s too simple for words but then who said that delicious Indian dinners had to be complicated?
Find yourself a nice fresh red onion and it will do all the work for you. This is a very popular side chutney often served with pappadams. You know it will taste quite nice on those kebabs you’re thinking about making too.
It is essential to serve it ice cold. Room temperature onions just won’t work here.
If you like this recipe, check out my ketchup and cumin version. It’s one of the most asked for British Indian restaurant (BIR) chutney recipes on my site.
International & UK Orders
Ice Cold Red Onion Chutney
- 1 large red onion – finely sliced
- A pinch of salt
- A pinch of sugar (optional)
- Juice of one lemon
- 1 fresh green chilli - finely chopped (optional)
- Place the sliced onion into a bowl of water with a few ice cubes and place in the fridge.
- After the onion is nice and cold, strain through a sieve and tap dry with a clean towel.
- Season with salt and sugar if using and squeeze the lemon juice over the top.
- For a spicier chutney throw in the finely chopped chilli
- Serve very cold right from the fridge