Curry House Red Onion Chutney
A cold curry house chutney made with crisp red onion, tomato ketchup, concentrated tomato puree, Kashmiri chilli and roasted cumin. Serve it chilled with poppadoms, fried starters and other curry house condiments.
Ingredients
- 1 medium red onion approximately 160g after peeling
- 500 ml very cold water
- 6 ice cubes
- 45 g tomato ketchup
- 15 g double concentrated tomato puree
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon Kashmiri chilli powder or less to taste
- 1/2 teaspoon roasted cumin seeds lightly crushed
- 1/4 teaspoon fine salt
Instructions
- Peel the red onion and cut it into pieces measuring approximately 5mm. Thin half-moon slices may be used instead.
- Put the cold water and ice in a bowl. Add the onion and leave it to soak for 10 minutes.
- Drain the onion thoroughly. Spread it over a clean tea towel or strong kitchen paper and pat it dry.
- Stir the tomato ketchup, tomato puree, lemon juice, Kashmiri chilli powder, roasted cumin seeds and salt together in a mixing bowl.
- Fold the dry onion through the dressing until evenly coated. Cover and refrigerate for 20 minutes.
- Stir the chutney, taste and adjust the seasoning if required. Transfer it to a clean bowl and serve chilled.
Notes
- Skip the cold-water soak if you prefer a stronger raw onion flavour. - If the cumin seeds are not already roasted, toast them in a dry frying pan for 45 to 60 seconds, then cool before crushing. - Add cayenne very cautiously because it is generally hotter than Kashmiri chilli powder. - Prepare the dressing ahead and store it separately if you want the onion to remain especially crisp. - Refrigerate promptly and use within two days. - Freezing is not recommended.
Nutrition
Calories: 26kcalCarbohydrates: 6gProtein: 1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.05gSodium: 255mgPotassium: 99mgFiber: 1gSugar: 4gVitamin A: 155IUVitamin C: 3mgCalcium: 13mgIron: 0.4mg
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