Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters and Side Dishes Chat => Topic started by: danuk on June 01, 2007, 08:36 PM
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What exactly is the red/pink onion dip/chutney/pickle (whatever it is) that you get with poppadums from BIR's?
How's it made?
The missus loves it so it would be great to know how to make it.
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Hi danuck, ;) do you mean the onion salad you get as a starter with popadams, or is it a smooth chutney paste? I am sure its here somewhere and I dare say someone will point you in the right direction. ;)
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it's basically chunks of onion that come in little tubs (like mint sauce)and its usually served with the starters. It's a red/pink colour.
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Jeera's sauce for chicken pakoras is very similar, just add some chopped onion and give it a go.....it worked for me :P
link to Jeera's post is here:-
http://www.curry-recipes.co.uk/curry/index.php?topic=1541.0
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Hi Danuk, its basically onions and tomato sauce (sometimes with a pinch of chilli powder)
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I dont think i have tried this stuff before, sounds good though
Stew 8)
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What is the difference between red onions and common all garden green ones? I once saw a label on a box of red onions in Tesco which said "Ideal for curries" are they hotter or something? Never used them.
;D ;D ;D
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Hi Mike,
I think they may be milder, sweeter and less acidic than the common all garden variety....as are the white "salad" onions.....but usually much more expensive though...and therefore unlikely to me used by most BIRs.....in the curry base anyways....
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Thanks for clearing that up guys. ;)
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What is the difference between red onions and common all garden green ones?
What the hell are green onions? I'm British and green onions means raw unripened onions to me. There are only three (common) varieties of onion I know of. Spanish, English and red. yes there are a multitude of names for them and endless varieties , but that just about covers it.
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hehe you forgot white onions :P they're a bit milder than the normal Spanish or English ;) but whenever we've had this sauce served in BIRs it's not usually made with red onions.
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I would like to konw this one too. It's a red coloured onion 'relish' type thing that comes with the poppadoms, along with lime pickle, mango chutney and onion salad. I once asked how to make it in a restaurant in the town where I used to live in UK because there isn't a curry house within 50 miles of where I now live (and then they are all apalling and should be shut immediately under trade descriptions act). I'd had too much to drink and can't remember if I was even given quantities but the ingredients were
Chopped onions - white (described as 'ordinary')
Tomato Ketchup
Sugar
Tamarind paste
Vinegar
Red food colouring
Leaf coriander, finely chopped
Not necessarily in that order!!! (I'm useless aren't I?)
I just keep botching together batches if I make a curry in the hope it will turn out right one day. I just start with onions and ketchup and then taste as I go adding stuff until it tastes about right. Usually I don't bother with the tamarind paste and it doesn't seem to make any difference! Add food colouring so it goes that astonishing shade of pinky-red and leave in fridge for about a day.
If anyone knows a REAL RECIPE I would be eternally grateful, it's my fave chutney.
Ta
EV
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Having looked at the link to Jeera's pakora sauce that is on this thread I see a similarity ie: mint sauce instead of coriander and lemon juice instead of vinegar (probably enough vinegar with the mint sauce anyway) but it looks like the basic idea I have is OK. I bet Mr Waiter added the tamarind paste to make it sound more complicated ;) I will keep trying...