Restaurant Style 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!

RED ONION CHUTNEY

Steps:

• Finely dice the red onions and chilli pepper. Grate the garlic.
• Heat up the olive oil in a large pan and cook the onions and chilli pepper for fifteen minutes on medium heat. Stir frequently so it doesn't stick or go brown.
• Add the garlic, salt, sugar and pepper. Cook for another five minutes.
• Add the balsamic vinegar and bring to the boil on a high heat. Stir well and consistently until the vinegar has evaporated.
• Turn off the stove and let the chutney sit and cool for another five minutes.

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.