Best 4 Restaurant Style Onion Chutney Recipes

Embark on a culinary journey with our tantalizing collection of onion chutney recipes, a symphony of flavors that will elevate your taste buds. Experience the tangy delight of our classic onion chutney, a harmonious blend of sweet and savory, perfect for adding a vibrant burst of flavor to your favorite dishes. Explore the aromatic depths of our caramelized onion chutney, where caramelized onions dance in a sweet and smoky embrace, creating a rich and complex condiment that will leave you craving more. Discover the unique charm of our red onion chutney, bursting with tangy zest and a touch of heat, adding a vibrant pop of color and flavor to your meals. Indulge in the delightful crunch of our crispy onion chutney, where crispy onions bring a textural dimension to the classic chutney, resulting in a delightful and addictive treat. Prepare to be captivated by our onion and tomato chutney, a harmonious marriage of sweet onions and juicy tomatoes, simmered to perfection for a flavorful and versatile condiment. Get ready to tantalize your palate with our onion and apple chutney, where sweet apples and aromatic onions come together in a delightful union, creating a delightful balance of flavors.

Let's cook with our recipes!

HOW TO MAKE COLD ONION CHUTNEY

How To Make Cold Onion Chutney image

This is the famous cold onion chutney found at curry houses around the UK. It's quick and easy to make and tastes amazing.

Provided by Dan Toombs

Categories Indian Accompaniments

Time 10m

Number Of Ingredients 8

Ingredients

1 large onion - finely sliced
3 tablespoon ketchup (I use Heinz)
1 tablespoon tomato paste
1 teaspoon red chilli powder
1 teaspoon roasted cumin seeds
1/2 tsp lemon juice (optional)
1/2 tsp rapeseed (canola) oil (optional)
A pinch of salt

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!

ONION CHUTNEY RECIPE

Onion Chutney Recipe image

Spicy onion chutney is a south Indian side made with onions or shallots, spices and curry leaves. It can be served with most Indian breakfasts and snacks like idli, dosa, vada, bonda , pakoras etc.

Provided by Swasthi

Categories Main

Time 16m

Number Of Ingredients 19

Ingredients

1 cup onions (cubed (2 medium) (or shallots))
1½ to 2 tablespoons oil
2 tablespoons peanuts
¾ tablespoon bengal gram (chana dal (optional))
¾ tablespoon skinned black gram ((urad dal) (optional))
2 cloves garlic
3 to 4 dried red chilies ((less spicy variety or 1 tsp chilli powder))
1 sprig curry leaves ((optional))
½ teaspoon cumin seeds ((jeera))
1 teaspoon tamarind (( or lemon juice as needed))
1 teaspoon jaggery or sugar ( (optional))
½ teaspoon salt (( or as needed))
½ cup water
½ tablespoons oil
¼ teaspoon mustard seeds
¼ teaspoon urad dal ((optional))
½ dried red chili ((broken))
10 curry leaves
1 pinch asafoetida ((hing))

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.

Nutrition Facts : Calories 196 kcal, Carbohydrate 16 g, Protein 5 g, Fat 13 g, SaturatedFat 1 g, Sodium 399 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

RESTAURANT-STYLE ONION CHUTNEY

Restaurant-Style Onion Chutney image

If you want to reduce the pungency of the onions, soak them in cold water for a few minutes before using them. Adapted from food-India.com.

Provided by Chocolatl

Categories Chutneys

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 teaspoon vegetable oil
1/2 cup tomato paste
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon sugar
1/2 teaspoon salt (or to taste)
1/2 teaspoon garlic paste (optional)
1 cup red onion (finely chopped)
cilantro (to garnish)

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.

TRADITIONAL ONION CHUTNEY

Traditional Onion Chutney image

Make and share this Traditional Onion Chutney recipe from Food.com.

Provided by Mini Ravindran

Categories Chutneys

Time 40m

Yield 2 Jars

Number Of Ingredients 9

Ingredients

3 cups chopped sweet onions
2 teaspoons powdered cumin
1/2 teaspoon Tabasco sauce
1 teaspoon ground red chili pepper
salt
1/2 cup fresh lemon juice
1 teaspoon whole mustard seeds
1/4 teaspoon red pepper flakes
1/4 cup light brown sugar

Steps:

Put all ingredients in heavy saucepan over medium heat.
Bring to boil and keep stirring frequently.
As the mixture comes to a boil, immediately remove from heat and pack into hot sterilized jars and vaccum seal them.
Keep enjoying this for weeks!

Nutrition Facts : Calories 240.3, Fat 1.4, SaturatedFat 0.2, Sodium 42.8, Carbohydrate 58.6, Fiber 4.6, Sugar 38.5, Protein 3.4

Tips:

Use a sharp knife to slice the onions thinly. This will help them caramelize evenly and prevent them from becoming too mushy.
Cook the onions over medium-low heat. This will allow them to caramelize slowly and develop a deep, rich flavor.
Stir the onions frequently. This will help to prevent them from sticking to the pan and burning.
Add a pinch of salt to the onions as they cook. This will help to draw out their moisture and speed up the caramelization process.
Use a variety of spices to flavor the chutney. This could include cumin, coriander, turmeric, chili powder, or garam masala.
Simmer the chutney for at least 30 minutes. This will allow the flavors to meld together and develop.
Serve the chutney warm or at room temperature. It can be enjoyed as a condiment with grilled meats, fish, or vegetables, or it can be used as a spread for sandwiches or wraps.

Conclusion:

Restaurant-style onion chutney is a delicious and versatile condiment that can be enjoyed in a variety of ways. It is easy to make at home with a few simple ingredients, and it can be stored in the refrigerator for up to two weeks. So next time you are looking for a way to add some flavor to your meals, give this onion chutney a try!

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