Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Accompaniments (Sauces, Chutneys, Dips, etc) => Topic started by: gazman1976 on November 06, 2009, 10:35 AM
-
Ingredients
80g onions, chopped
salt to taste
15g red chilli powder
80g tomato ketchup
15g ready-made mint sauce
30g ready-made mango chutney
a handful of fresh mint for garnishing
Method
Put the chopped onions in a large bowl, add the salt, chilli powder, tomato ketchup and mint sauce and mix well. Add the mango chutney and mix again thoroughly.
Put the bowl in the fridge for around 30 minutes to allow the flavours to develop.
Garnished with the chopped mint and serve chilled with popodams.
-
Thanks for this one too, I have been looking to make some again soon and will have a go with your recipe next time. Bye the way given my intertest in regional variation do you mind if I ask where you are from and on a scale of 1 to 10 how rate your recipe against your local BIRs results? Thanks again PP
-
Hey panpot i enjoy your posts, have been reading quite a few now and love this forum, i am from Glasgow, Scotland and i would say wee have the best BIR's in the uk, i have travelled all over the uk and been to many BIR as i love my curries but have never been able to make one, i rate these onions as the best, they are exactly the same as the BIR and ashoka in Glasgow
ps what base would you recommend i make
i made SNS base last week and it was ok
i am going to try Darths tomorrow as i love a good madras....
-
forgot to say
i rate it 10/10 panpot
you wont be dissapointed
-
Good man Gazman, being a Glaswegian too I can hardly question your score so I look forward to tasting your recipe. Since I got the Ashoka recipes from their head Chef I cant fault his base and the breakthrough with the addition of margarine makes all the difference though I do rate highly most of the others on the site especially the ones mentioned. PP
-
photo on the link below
<a href="http://s975.photobucket.com/albums/ae231/gazman1976/?action=view¤t=myspicyonions.jpg" target="_blank"><img src="http://i975.photobucket.com/albums/ae231/gazman1976/myspicyonions.jpg" border="0" alt="My Spicy Onions">[/url]
-
hi panpot mango powder a spot of red food color a dash of lemon juice and a little chopped coriander left overnight in the fridge in your recipe even more amazing
-
les-paul, is that the whole recipe left in the fridge or just the coriander?
-
Is there any chance the gram quantities could be converted to teaspoons as I do not have scales capable of weighing small amounts accurately?
Cheers.
-
ok use 3 onions ( tennis ball size ) and chop finely, when in the bowl squirt tomato ketchup to cover them ( i would say 8 tablespoons ) i dont use scales or measurements as i could make them with my eyes shut , then i would say 1 to 2 teaspoons of Mint sauce and 1 - 1.5 tablespoons of mango chutney , also add a dash of red food colouring , add 1 - 2 teaspoons of hot or mild chilli powder , hope that helps, check the photo i have of them, they are well nice !!!
-
made this tonight in smaller quantity, was lovley
thanks
-
Are you sure about 15g of red chili powder for 80g of onions? That seems like a huge amount of chili. Maybe 2-3g but no way 15g.
-
ok to break it down for you do the below
3 onions from asda or morrisons
chop into small pieces
put into a bowl and squirt tomato ketchup over them till them are covered - add 1 teaspoon of colemans mint sauce and a pinch of salt - mix thoroughly
now add 1 table spoon of mango chutney and mix thoroughly
add 1 teaspoon of red colour and mix - put in fridge for 1 hr and eat with poppadums
ps - yes 15 grams of chilli powder and its not too much trust me - unless u cant handle the spice lol
Garry
-
Ingredients
80g onions, chopped
salt to taste
15g red chilli powder
80g tomato ketchup
15g ready-made mint sauce
30g ready-made mango chutney
a handful of fresh mint for garnishing
Method
Put the chopped onions in a large bowl, add the salt, chilli powder, tomato ketchup and mint sauce and mix well. Add the mango chutney and mix again thoroughly.
Put the bowl in the fridge for around 30 minutes to allow the flavours to develop.
Garnished with the chopped mint and serve chilled with popodams.
Hi gaz
A great red onion recipe from The Ashoka Cookbook by Sanjay Majhu
but i made the perfect red onion blend by doubling the onion content
and reducing how much chilli powder to a good 1/4 teaspoon of chilli
powder instead of the 15g suggested in the recipe i also added a
squirt of lemon dressing just to thin on out the mix.
Cheers...
-
well done - i prefer mines to be spicier like they are in glasgow ;D
-
This recipe is spot on although I reduce thequantity of the chili powder as my wife doesn't like it too nippy.
A wee tip, I found that a lot of times my spiced onions were rather bitter, now I put the chopped onions in some water for about 5-10 mins then drain of before putting the rest of the ingredients in. I was recently in India and spent three weeks in the Punjab living in a village and two girls from the village would come round to the house and cook for us. The onions would be chopped and in water, they told me it was to remove the bitterness. It works for me.
Regards
-
Ingredients
80g onions, chopped
salt to taste
15g red chilli powder
80g tomato ketchup
15g ready-made mint sauce
30g ready-made mango chutney
a handful of fresh mint for garnishing
Method
Put the chopped onions in a large bowl, add the salt, chilli powder, tomato ketchup and mint sauce and mix well. Add the mango chutney and mix again thoroughly.
Put the bowl in the fridge for around 30 minutes to allow the flavours to develop.
Garnished with the chopped mint and serve chilled with popodams.
That looks good too Gazman, the only thing I would ask is, have you ever tried it without the mint sauce?
For me personally, mint sauce doesn't work well with Indian recipes except for the yogurt mint sauce made to go with Lamb Tikka...
Again it's just personal preference, but just wondered...... :)
-
Hi 976bar,
i have not tried without as this recipe makes exactly the same spicy onions i get from BIR in Glasgow, Scotland so i have not felt the need to do so- obviously everyone is different with regional variation coming into play
Garry
-
Made this twice now.
Verdict : Dogs danglies ;)
-
I am looking forward to making this :P thanks.
Is the Ashoka Cookbook worth buying ?
-
Hi Graeme, if it's just for spicy onions, i that will be on here..I don't have this book, but I believe the curry recipies are home cooking style, with no base gravy...there are Panpots Ashoka Recipies on here restuarant style under 'lets talk curry'. A small part of the book is available to view on their website(press f5 to refresh & change the recipe). I have shish mahal cookbook which is also homestyle
regards
ELW
-
Thanks ELW that what i wanted to know :)
space is tight so another home curry book
is not wanted.
I'm going to make the onions though ;)
Thank you.
-
Ingredients
80g onions, chopped
salt to taste
15g red chilli powder
80g tomato ketchup
15g ready-made mint sauce
30g ready-made mango chutney
a handful of fresh mint for garnishing
Method
Put the chopped onions in a large bowl, add the salt, chilli powder, tomato ketchup and mint sauce and mix well. Add the mango chutney and mix again thoroughly.
Put the bowl in the fridge for around 30 minutes to allow the flavours to develop.
Garnished with the chopped mint and serve chilled with popodams.
Many thanks for this, gazman. I've been using a different variation of this for yonks, but having tried this it's a winner.
Because I don't have a sweet tooth I cut down on the mango chutney and tom sauce a little (used a mix of tom puree and sauce).
As a comparison, the version I've been using since 1982 came from the Shish Mahal in Glasgow (though it may well have changed by now).
It's simply:
Onion - 8oz finely sliced
Tomato sauce - 2.5 tbsp
Tomato puree - 2 tsp
Chilli powder - 0.5 tsp
Salt - scant 0.5 tsp (to taste)
Blend the tomoato sauce, pureer, chilli powder and salt well. Add the onion and toss well into the sauce. Cover and leave for 30 mins before serving.
The addition of mango and mint definitely gives it a different dimension though.
Cheers
Gary
-
Ingredients
80g onions, chopped
salt to taste
15g red chilli powder
80g tomato ketchup
15g ready-made mint sauce
30g ready-made mango chutney
a handful of fresh mint for garnishing
Method
Put the chopped onions in a large bowl, add the salt, chilli powder, tomato ketchup and mint sauce and mix well. Add the mango chutney and mix again thoroughly.
Put the bowl in the fridge for around 30 minutes to allow the flavours to develop.
Garnished with the chopped mint and serve chilled with popodams.
Many thanks for this, gazman. I've been using a different variation of this for yonks, but having tried this it's a winner.
Because I don't have a sweet tooth I cut down on the mango chutney and tom sauce a little (used a mix of tom puree and sauce).
As a comparison, the version I've been using since 1982 came from the Shish Mahal in Glasgow (though it may well have changed by now).
It's simply:
Onion - 8oz finely sliced
Tomato sauce - 2.5 tbsp
Tomato puree - 2 tsp
Chilli powder - 0.5 tsp
Salt - scant 0.5 tsp (to taste)
Blend the tomoato sauce, pureer, chilli powder and salt well. Add the onion and toss well into the sauce. Cover and leave for 30 mins before serving.
The addition of mango and mint definitely gives it a different dimension though.
Cheers
Gary
Hi Gary I've never tried the Shish onions, either from the book or the restaurant, but I have made gazman's - minus the fresh mint as I had none. The ketchup/mango chutney & mint gives them a great sweet & sour flavour.
Don't know if you've seen this 1980 shish menu before http://www.shishmahal.co.uk/photographs (http://www.shishmahal.co.uk/photographs)
Still great food coming out of there - prices have changed somewhat ;D
Regards
ELW
-
Hi Gary I've never tried the Shish onions, either from the book or the restaurant, but I have made gazman's - minus the fresh mint as I had none. The ketchup/mango chutney & mint gives them a great sweet & sour flavour.
Don't know if you've seen this 1980 shish menu before http://www.shishmahal.co.uk/photographs (http://www.shishmahal.co.uk/photographs)
Still great food coming out of there - prices have changed somewhat ;D
Regards
ELW
Thanks for that, ELW - it brought the memories flooding back.
I still have my trusty old (battered and stained) copy of the Shish Mahal Cook Book from 1982, which, while not BIR, has some excellent recipes that I still return to. (The seekh kebab recipe is one in particular.)
Cheers
Gary
-
Great spicy onions gazman !! , I admit I've never tried these in a BIR but regardless these were very tasty with poppadoms yesterday evening ... I'll be making these again for sure !!
Thanks :)