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About this recipe:
This is a tasty starter that can be found in every Indian restaurant around the West of Scotland. I’ve tried loads of recipes but this one really hits the spot in terms of authenticity in relation to the best of restaurant recipes. In Scotland we eat our spiced onions with Indian poppadoms but you could serve these as a chutney, side dish or dip.
1 large onion
1 teaspon chilli powder
1/2 teaspoon salt
5 tablespoons tomato ketchup
1 tablespoon mint sauce
2 tablespoons mango chutney
10 min › Ready in:
Chop the onions finely (this recipe works best with very small pieces of onion)
Add the chilli and salt – mix well.
Add the tomato ketchup - mix well.
And mint sauce - mix well.
Finally add the mango chutney and mix.
Refrigerate for 30 minutes to let all the flavours infuse and mature.
Serve with Indian poppadoms and dips, mango chutney, mint yoghurt and pickles. All very delicious!
Excellent recipe - everyone at a dinner party told me these were the best spiced onions they had ever had! Quite an accomplishment, very easy and effective.
- 23 Sep 2012
Easiest and most authentic tasting spiced onion. I used a little less salt than in the recipe, and found it to our family's taste.
- 27 Oct 2012
follow the steps and you can't go wrong. exactly like you find at any indian take-away.
- 25 Oct 2012
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