5-Minute Cold Red Onion Chutney for Poppadoms Recipe
This Indian Onion Chutney is a quick, refreshing, and tangy condiment perfect for pairing with crispy poppadoms. Made with finely chopped red onions, tomato ketchup, tomato paste, and aromatic spices, this chutney delivers authentic British Indian curry house flavors in just minutes. Soaked in cold water to mellow the sharpness, then chilled to enhance its zingy taste, it’s an easy-to-make appetizer that bursts with fresh, vibrant flavors.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Indian
Ingredients
Onion Base
- 2 small red onions (230g), finely chopped
Chutney Mix
- 2 tablespoons tomato ketchup
- 1 teaspoon tomato paste
- ½–1 teaspoon red chilli powder (optional)
- ½–1 teaspoon ground cumin
- 1 teaspoon cumin seeds
- ¼ teaspoon salt, or to taste
Additional Flavoring
- 1 teaspoon lemon juice (optional)
- Fresh coriander for garnish (optional)
Instructions
- Soak the onions: Place the finely chopped red onions in ice-cold water and soak for 15 minutes. This optional step helps to reduce the pungency and sharp raw onion flavor while maintaining a crisp texture. After soaking, drain the onions thoroughly.
- Prepare the chutney base: In a mixing bowl, combine the tomato ketchup, tomato paste, ground cumin, cumin seeds, red chili powder if using, and salt. Mix well until the spices are evenly incorporated into the sauces.
- Mix onions with chutney base: Add the drained onions to the prepared chutney mixture. Stir thoroughly to ensure every piece is coated with the spices and sauces. For added zing and brightness, stir in the lemon juice if using.
- Chill the chutney: Cover the bowl with a lid or plastic wrap and refrigerate the chutney for at least one hour. Chilling enhances the flavor and freshness, allowing the spices to meld beautifully with the onions.
- Serve: Garnish the chutney with fresh coriander leaves if desired. Serve chilled alongside crispy poppadoms as a delicious appetizer or accompaniment to your Indian meal.
Notes
- Choose firm, fresh red onions for the best texture and flavor; avoid onions that are soft or sprouting.
- Soaking onions in ice water mellows their sharpness, ideal if you prefer a less pungent chutney.
- Serve the chutney chilled to maximize freshness and spice balance.
- This chutney pairs perfectly with poppadoms but can also be used as a spicy condiment with other Indian snacks and meals.
