Restaurant Style Onion Chutney Food

RESTAURANT-STYLE ONION CHUTNEY

Restaurant-Style Onion Chutney image

If you want to reduce the pungency of the onions, soak them in cold water for a few minutes before using them. Adapted from food-India.com.

Provided by Chocolatl

Categories Chutneys

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 teaspoon vegetable oil
1/2 cup tomato paste
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon sugar
1/2 teaspoon salt (or to taste)
1/2 teaspoon garlic paste (optional)
1 cup red onion (finely chopped)
cilantro (to garnish)

Steps:

Heat oil in a small saucepan.
Add tomato paste, paprika, cumin, sugar, salt and garlic paste.
Simmer about 5 minutes.
Let cool and stir in onions.
Garnish with cilantro.

INDIAN RESTAURANT STYLE ONION BHAJIA - DEEP FRIED ONION FRITTERS

Indian Restaurant Style Onion Bhajia - Deep Fried Onion Fritters image

An absolute must as an accompaniment to curry or wonderful as a starter for an Indian meal. Onion Bhajis are tasty little onion balls bound together with lightly spiced and fragrant chickpea flour batter. Serve these with coriander chutney or cucumber raita. You will ALWAYS be offered these on any British Indian restaurant menu; they also make great snacks if served with salad and assorted chutneys and spicy dips. You can lighten these up a little bit by frying them, and then allowing them to drain over a wire rack before reheating them in a medium to hot oven for about 3 to 5 minutes.

Provided by French Tart

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 large onions, sliced thinly
200 g chickpea flour
1 teaspoon baking powder
2 tablespoons rice flour
1 teaspoon turmeric
1/2 teaspoon black onion seeds
1/2 teaspoon chili powder
1/2 teaspoon cumin, ground
1/2 teaspoon coriander, ground
salt
100 ml water
750 ml vegetable oil

Steps:

Put the vegetable oil into a large pan and heat over a medium to high heat.
Make the batter: In a large bowl, add the chickpea flour, baking powder, rice flour, turmeric, black onion seeds, chili powder, cumin, coriander, salt and the water. Mix together well and then add the sliced onion - mix the onion through until well coated.
Check the temperature of the oil by dropping a small cube of bread in - it should brown fairly slowly - not burn or go dark brown straight away.
Carefully drop spoons of the bhaji batter in to the oil, do NOT overcrowd as they will stick together. Fry them in small batches for 1 to 2 minutes until they are a golden brown and crispy. Remove them with a slotted spoon and allow them to drain on a paper covered plate in a warm oven.
Repeat until all the bhaji batter is finished and they are all cooked.
Sprinkle over a little salt and serve straight away with coriander chutney or cucumber raita.

Nutrition Facts : Calories 1691.4, Fat 167.2, SaturatedFat 21.6, Sodium 132.7, Carbohydrate 40.8, Fiber 7.1, Sugar 8.7, Protein 12.4

SHER-A-PUNJAB ONION CHUTNEY

Sher-a-Punjab Onion Chutney image

I begged for this recipe at my favorite Indian restaurant. It is quite unlike any other onion chutney recipe that I've tried. It is surprisingly simple and full of taste. The ketchup and vinegar produce an orange hue and preserve the crunch of the onion. Serve as a garnish with toast. Try it!

Provided by David

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes

Time 10m

Yield 4

Number Of Ingredients 7

Ingredients

1 sweet onion (such as Vidalia®), minced
3 tablespoons white vinegar
1 tablespoon ketchup
1 teaspoon white sugar
1 teaspoon paprika
½ teaspoon salt
½ teaspoon cayenne pepper

Steps:

Mix onion, vinegar, ketchup, sugar, paprika, salt, and cayenne pepper together in a bowl until smooth.

Nutrition Facts : Calories 25.3 calories, Carbohydrate 5.9 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.6 g, Sodium 334.2 mg, Sugar 3.6 g

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