Often referred to as ‘spiced onions’, this delicious side dish is a staple in both Indian restaurants and kebab shops across Scotland. They couldn’t be easier to make and the end result is spicy, sharp and quite addictive. Served with freshly fried poppadoms, they make the perfect accompaniment to curry or kebabs.
When choosing poppadoms to accompany your spiced onions, it’s worth taking the time to purchase uncooked poppadoms and frying them to order yourself. Whilst precooked poppadoms are a handy time saver, the fresh crisp flavour of freshly fried poppadoms is much preferred. To fry the poppadoms, simply heat a wok 1/3 full with vegetable oil to 180-190c and use a pair of tongs to push the poppadom down into the oil. The poppadum will immediately puff up and become deliciously light and crisp.
- 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 sea salt
- 2 tablespoons water
In a large bowl, add chopped onions, tomato ketchup, mint sauce, mango chutney, cumin powder, garam masala, chilli powder, sea salt & water. Mix well, let stand for 5 minutes and mix well again.
Cover the onions and set aside in the fridge for 1-2 hours. Mix once more before serving with freshly fried poppadoms.
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.
If you like this spicy red onions (spiced onions) recipe, you might be interested in buying my book: The Takeaway Secret (2nd edition) is packed full of over over 120 takeaway & fast-food recipes and is available to buy in kindle or paperback form here.