These Glasgow Indian restaurant style spiced onions (or ‘spicy onions’) are a true Scottish takeaway classic. Fresh, tangy and lightly spiced, they’re the perfect match for crispy poppadoms and the essential start to any curry night.
If you grew up eating Indian food in Scotland, you’ll know exactly what these are. Red, zesty and slightly sweet, they appear on every Indian restaurant table from Glasgow to Edinburgh. This homemade version uses the same simple blend of ketchup, mango chutney, mint sauce and spices to recreate that iconic flavour.
Love Scottish Indian restaurant style recipes?
You can find more in my cookbook The Indian Takeaway Secret.
Ingredients For Spiced Onions
The tangy red sauce that coats spicy onions is made with ketchup, mango chutney, mint sauce and a few simple spices. Beetroot powder gives the classic bright red colour you’ll recognise from Scottish Indian restaurants, and the mixture tastes even better once chilled.
You will need:
- Onions
- Ketchup
- Mango Chutney
- Mint Sauce
- Cumin Powder
- Garam Masala
- Red Chilli Powder
- Dried Coriander Leaf
- Salt
- Beetroot Powder
- Water
How To Make Indian Restaurant Style Spiced Onions
This is a very easy Indian takeaway starter dish to make, with the ingredients simply being combined in a bowl. If you have time, preparing a few hours ahead of time helps the flavours develop.
Step 1: Mix Spiced Onion Ingredients
In a large bowl, add 2 medium-large onions (chopped), 2 tablespoons tomato ketchup, 1 teaspoon mint sauce, 1 teaspoon mango chutney, 1/8 teaspoon cumin powder, 1/8 teaspoon garam masala, 1/8 teaspoon chilli powder, 1/4 teaspoon beetroot powder, 1/4 teaspoon sea salt & 1 tablespoon water. Mix well, let stand for 5 minutes and mix well again.
Step 2: Chill & Serve
Cover and set aside in the fridge for 1-2 hours. Mix once more before serving with freshly fried poppadoms.
Serve Indian restaurant style spiced onions with crispy poppadoms, or with your favourite Indian curries.
Indian Takeaway Style Spiced Onions Recipe Tips
Milder Flavour: If you prefer a milder flavour, soak chopped onion in cold water for 10 minutes, rinse and drain before use. This works any time raw onion is called for in salad recipes.
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 (Indian Takeaway Style)
Ingredients
- 2 medium-large onions finely chopped
- 2 tablespoons tomato ketchup
- 1 teaspoon mint sauce
- 1 teaspoon mango chutney Geeta's brand
- 1/8 teaspoon cumin powder (a pinch)
- 1/8 teaspoon garam masala (a pinch)
- 1/8 teaspoon chilli powder or to taste
- 1/4 teaspoon beetroot powder
- 1/4 teaspoon sea salt
- 1 tablespoon water
Instructions
- In a large bowl, add 2 medium-large onions (chopped), 2 tablespoons tomato ketchup, 1 teaspoon mint sauce, 1 teaspoon mango chutney, 1/8 teaspoon cumin powder, 1/8 teaspoon garam masala, 1/8 teaspoon chilli powder, 1/4 teaspoon beetroot powder, 1/4 teaspoon sea salt & 1 tablespoon water. Mix well, let stand for 5 minutes and mix well again.
- Cover spiced onions and set aside in the fridge for 1-2 hours. Mix once more before serving with freshly fried poppadoms.
Video
Notes
Nutrition
Indian Restaurant Style Spiced Onions Recipe FAQ
How do Indian restaurants make spiced onions bright red?
Takeaway kitchens often use food colouring or beetroot powder to add an attractive red colour to various dishes, including red spicy onions and chicken tikka. I like beetroot powder for natural colour and a touch of sweetness – it doesn’t taste like beetroot!
What else can I do with spiced onions?
The chefs at New Serena in Dunfermline combine spiced onions with cooked doner meat and mozzarella cheese to make a delicious calzone. They’re also very tasty served alongside pizza, in wraps and salads or baked potato.
How long can I keep spiced onions in the fridge?
Spiced onions keep well in a sealed food safe container in the fridge for up to 3 days.
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!