Spiced Onions (Indian Restaurant Style)

A bowl of Glasgow Indian spiced onions.

A restaurant classic, this Glasgow Indian restaurant style spiced onions recipe is delicious with crispy poppadoms.


Spiced onions (also called ‘spicy onions’) are a popular starter in Scottish Indian restaurants and takeaways. They’re deliciously fresh and light and are perfect scooped up with crispy poppadoms.

Ingredients For Spiced Onions

The tangy red sauce that coats these onions is made with a combination of ketchup, mango chutney, mint sauce and spices. The dish is often brilliantly red in Glasgow Indian restaurants and takeaways thanks to a pinch of food colouring. I like to use beetroot powder – this natural ingredient adds great colour and a slightly sweet flavour..

  • Onions: Regular brown onions.
  • Sauce: Ketchup, Mango Chutney, Mint Sauce, Cumin, Garam Masala, Red Chilli Powder, Salt, Beetroot Powder, Water.

How To Make Spiced Onions

This is a very simple dish to make, with the ingredients simply being combined in a bowl. You can prepare in advance too, setting aside in a sealed container in the fridge until required.

Spiced Onions Recipe Tips

If you find raw onions a little too harsh, you can soak the chopped onions in cold water for 10-15 mins and rinse / drain before combining with the other ingredients.  This method can be used for onions intended for use raw in any type of salad and helps to mellow the sharp flavour.

I hope you try this Indian restaurant style spiced onions recipe. If you do, let me know in the comments how it went!


Spiced Onions
Prep Time
5 mins
Total Time
5 mins
 
Course: Side Dish, Salad
Cuisine: Indian, Kebab Shop, Indian Restaurant
Keyword: spicy onions, spiced onions, red onions, spicy red onions
Servings: 1 portion
Ingredients
  • 2 medium-large onions finely chopped
  • 2 tablespoons tomato ketchup
  • 1 teaspoon mint sauce
  • 1 teaspoon mango chutney Geeta's brand
  • 1 pinch cumin powder
  • 1 pinch garam masala
  • 1 pinch chilli powder
  • 1 pinch beetroot powder
  • 1 pinch sea salt
  • 2 tablespoons water
Instructions
  1. In a large bowl, add chopped onions, tomato ketchup, mint sauce, mango chutney, cumin powder, garam masala, chilli powder, beetroot powder sea salt & water. Mix well, let stand for 5 minutes and mix well again.

  2. Cover the onions and set aside in the fridge for 1-2 hours. Mix once more before serving with freshly fried poppadoms.

Recipe Notes

If you find raw onions a little too harsh, you can soak the chopped onions in cold water for 10-15 mins and rinse / drain before combining with the other ingredients.  This method can be used for onions intended for use raw in any type of salad and helps to mellow the sharp flavour.

Do you like this Glasgow Indian restaurant style spiced onions recipe? If so, buying a copy of my book might appeal to you! In The Indian Takeaway Secret you can find a host of restaurant and takeaway style recipes that you can make at home. You’ll learn how to make vegetable pakora, seekh kebabs, South Indian garlic chilli curry, pilau rice and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.

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