You the red onion chutney you get at Indian restaurants to eat with papad? Well this is that restaurant style chutney. It’s actually my husband’s recipe… I can’t believe I’m writing that LOL.
A little background, my husband doesn’t cook… AT ALL. He maybe makes Maggi or Ramen once in a blue moon. He wanted to try this chutney and tried a few different ways and boom he NAILED it. It’s such a good condiment to have in your fridge, below I’m sharing a few different ways to eat this. There are endless possibilities, but just listing some. My personal favorite ways to eat are with papad and topping for tacos.
Stay happy, stay hungry!
Ways to eat this chutney:
- With papad
- In grilled cheese
- Topping for tacos
- In quesadillas
- On top of burgers
- With naan
- On avocado toast
Ingredients:
- 3 cups onion, diced
- 2 tbsp red chili powder
- 2 ½ tbsp tomato paste
- 1 tsp black pepper
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- 3 tbsp water
- Salt to taste
Directions:
- In a large bowl, mix all the ingredients and mix really well….And done!
- Store in the fridge for a few hours before serving for the best result. It will help the flavors to marry well.
- Serve with papad, on tacos, with naan, the possibilities are endless. Best to use within a week of making it.
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