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!
- 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
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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.
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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.
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.
- McGovern, Kenny (Author)
- English (Publication Language)
- 256 Pages – 05/06/2021 (Publication Date) – Robinson (Publisher)
The internet is a godsend; this recipe was surprisingly simple and straightforward- I anticipated something far more complicated. The taste of the finished product transported me (figuratively) back to the 1980’s and my many, many trips to Cafe India at Anderson in Glasgow. I was never disappointed with the complimentary spiced onions on offer at that time – nor the recipe (for the same) on this site. Thank you for having me able to crate a taste sensation that took me back to happy times spent in Glasgow.
Thank you so much for this Kevan, I’m so glad this recipe was what you were looking for! Very happy to hear that you enjoyed it, thanks for taking the time to leave a comment!