If you've ever ordered poppadoms at a curry house, you'll know the star of the show is often the spicy onions. It's how I judge a good Indian restaurant or takeaway...if I love their spicy onions, I'll definitely go back!
This simple, punchy onion salad is tangy, slightly sweet and packed with spice - and the good news is you can make it at home in just minutes using everyday ingredients.
Enjoy as a starter with poppadoms and mango chutney, onion bhajis, samosas and pakoras, or as a side dish with your favourite Indian curries. It's best eaten fresh, but will keep for a maximum of 2 days in fridge.
The original recipe is from The Curry Guy website.
Tips
- Optional variations:
- Minty spicy onions - add a tsp of dried mint or a tbsp of chopped fresh mint leaves for a minty version.
- Extra hot spicy onions - try different heat levels with hot chilli powder, chilli flakes or chopped fresh red chillis.
- This curry house spicy onions recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
They're typically made from chopped onions mixed with spices, ketchup or tomato base, and lemon juice.
Use chopped onions and mix with a tangy, slightly sweet, spiced sauce. Let them sit before serving.
Yes - they taste better after 45 to 60 minutes as the flavours develop.
Soak chopped onions in iced cold water for an hour, then drain well before mixing.
They're similar, but spicy onions are fresher and less sweet than traditional chutneys.
Yes - use tomato purée, spices and a little sugar instead.
Recent new recipes
Category Spotlight...
Spanish
At the heart of Spanish cooking are iconic dishes like paella, a flavourful rice dish often made with seafood, chicken, or rabbit, and tapas, small plates of appetisers that showcase a variety of tastes and textures, from patatas bravas (fried potatoes with spicy tomato sauce) to gambas al ajillo (garlic shrimp). You'll find all of these and more in this delicious selection of Spanish recipes!!
How to make these Curry House Spicy Onions
Ingredients
- 1 large onion (approx. 180g), chopped
- 1 tsp cumin seeds, toasted
- 3 tbsp tomato ketchup (I use Heinz)
- 1 tbsp tomato purée
- 1 tsp chilli powder (I use 0.5 tsp mild and 0.5 tsp hot)
- a pinch of salt
- 0.5 tsp lemon juice
- 0.5 tsp rapeseed or sunflower oil
Instructions
- Place the sliced onions in a medium mixing bowl with some ice cubes and cold water and put it in the fridge for an hour.
- Meanwhile, toast the cumin seeds - heat a small frying pan over a high heat for 2 to 3 minutes. Add the cumin seeds in a single layer and toast for 1 minute, tossing constantly. Transfer the toasted cumin seeds to a plate so that they cool and stop cooking.
- When the hour is up, drain the onions in a colander, remove any ice cubes and pat the onions dry with some kitchen roll.
- Return the onions to the mixing bowl and mix in the toasted cumin seeds, ketchup, tomato purée, chilli powders, salt, lemon juice and oil with the cold onions.
- Transfer the onions to a serving bowl and place them in the fridge for at least 45 minutes before serving.
- Enjoy with poppadoms and mango chutney as a starter or as a side with a feast of your favourite Indian dishes.
Goes well with
Recipe Collection Spotlight...
Date Night Mains Collection
Set the mood for a romantic evening with this collection of Date Night Mains. All of these dishes are designed to impress without the stress. Whether you're planning a cosy dinner for two for Valentine's Day, date night or a special celebration, find everything you need to create a memorable dining experience at home...all made with love!! 💝
Did you make this recipe?
I'd love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Curry House Spicy Onions
Equipment
Ingredients
- 1 large onion approx. 180g, chopped
- 1 tsp cumin seeds toasted
- 3 tbsp tomato ketchup (I use Heinz)
- 1 tbsp tomato purée
- 1 tsp chilli powder (I use 0.5 tsp mild and 0.5 tsp hot)
- a pinch of salt
- 0.5 tsp lemon juice
- 0.5 tsp rapeseed or sunflower oil
Instructions
- Place the sliced onions in a medium mixing bowl with some ice cubes and cold water and put it in the fridge for an hour.
- Meanwhile, toast the cumin seeds - heat a small frying pan over a high heat for 2 to 3 minutes. Add the cumin seeds in a single layer and toast for 1 minute, tossing constantly. Transfer the toasted cumin seeds to a plate so that they cool and stop cooking.
- When the hour is up, drain the onions in a colander, remove any ice cubes and pat the onions dry with some kitchen roll.
- Return the onions to the mixing bowl and mix in the toasted cumin seeds, ketchup, tomato purée, chilli powders, salt, lemon juice and oil with the cold onions.
- Transfer the onions to a serving bowl and place them in the fridge for at least 45 minutes before serving.
- Enjoy with poppadoms and mango chutney as a starter or as a side with a feast of your favourite Indian dishes.
Notes
- Optional variations:
- Minty spicy onions - add a tsp of dried mint or a tbsp of chopped fresh mint leaves for a minty version.
- Extra hot spicy onions - try different heat levels with hot chilli powder, chilli flakes or chopped fresh red chillis.
- This curry house spicy onions recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE