Indian Restaurant Onion Chutney Recipes

HOW TO MAKE COLD ONION CHUTNEY

Steps:

• 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!

RESTAURANT-STYLE ONION CHUTNEY

Steps:

• Heat oil in a small saucepan.
• Add tomato paste, paprika, cumin, sugar, salt and garlic paste.
• Simmer about 5 minutes.
• Let cool and stir in onions.
• Garnish with cilantro.

ONION CHUTNEY RECIPE

Steps:

• This step is optional but I prefer to soak my jaggery and tamarind in water. Filter and use as most times both of these have some debris. However you may add them directly. Soak 1 teaspoon tamarind and 1 teaspoon jaggery in half cup water. Set this aside.
• Pour 1½ tbsp oil to a pan and heat it. Add ¾ tablespoon chana dal, ¾ tablespoon urad dal, 2 tablespoons peanuts and 3 to 4 dried red chilies.
• Fry until them stirring often until lightly golden & aromatic.
• Add 2 garlic and 1 cup cubed onions. Fry them for 3 to 4 mins until the onions are half done.
• Next add jeera and curry leaves. Saute until the onions are light golden or turn soft. Cool completely.
• Next add these to a blender jar along with ½ teaspoon salt. Squeeze soaked tamarind in the water.
• Filter it through a small sieve or tea strainer. Blend all of these until smooth adding more water as needed.
• Taste test and add more salt. If needed pour more water to the soaked tamarind & filter it back to the jar. Transfer the onion chutney to a serving bowl.
• Pour ½ tbsp oil to the pan & heat it on a medium flame. When the oil turns hot, add ¼ teaspoon mustard seeds, ¼ teaspoon urad dal and ½ dried red chili.
• Fry till the dal turns light golden, then add curry leaves and hing.
• Pour this to the chutney. Serve onion chutney with breakfast or snacks.

ONION CHUTNEY RECIPE

Steps:

• Heat oil in a pan. Lower the heat and add chana dal and urad dal.
• Fry stirring regularly until the lentils turn golden. Take care that you do not burn them.
• Then add the kashmiri red chilies. Fry for some seconds until you see the chilies change color and become aromatic.
• Fry on a low heat, so that the chilies do not get burnt. Kashmiri red chilies give a nice color and also do not make the chutney spicy.
• Then add the chopped onions and chopped garlic.
• Mix the onions and begin to saute on a low to medium heat. Keep on stirring onions while sauteing them.
• Saute until the onions turn a light golden. Switch off the heat and let the onions become warm or cool at room temperature.
• Transfer the entire onion mixture in a small blender or mixer-grinder. Add tamarind and salt as per taste.
• Add water and blend to a smooth paste. Set aside.
• Heat in the same pan or a tadka pan. Keep the heat to a low. Add mustard seeds and let them crackle.
• Once the mustard seeds crackle, add a pinch of asafoetida (hing) and curry leaves.
• Fry for a few seconds until the curry leaves become crisp.
• Keep the heat to a low or sim and now add the ground onion chutney.
• Mix the chutney thoroughly with the tempered ingredients.
• Add water. You can make this chutney slightly thick or of medium consistency by adding less or more water.
• Mix very well and then switch off the heat.
• Serve onion chutney with dosa, idli or uttapam.
• Serve this tasty onion chutney with snacks like idli, dosa, rava dosa or uttapam. You can also eat it as a dip with various pakoda varieties like onion pakoda, potato pakora or paneer pakoda.
• I also like to have it with toasted bread. I spread some onion chutney on the bread and enjoy it.
• Store any leftovers in a covered container for 1 to 2 days. I would not suggest to make ahead a large batch of this onion chutney. Simply make the quantity you need.

SHER-A-PUNJAB ONION CHUTNEY

Steps:

• Mix onion, vinegar, ketchup, sugar, paprika, salt, and cayenne pepper together in a bowl until smooth.

INDIAN ONION RELISH

Steps:

• Cut onion crosswise into paper-thin rings and put rings into a bowl.
• Add all other ingredients, toss and mix.
• Set aside for 30 minutes or more before eating in order to let the flavors blend.