Indian: Papadum with Onion Chutney

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 3)  

Onion chutney is a humble, everyday condiment found in many Indian kitchens, made to add sharpness, heat, and contrast to a meal. Onions, gently cooked with spice and acid, are transformed into something deeper and more rounded than their raw form. This kind of chutney reflects a practical approach to cooking, using simple ingredients to build bold flavor. Paired with store-bought papadum, it turns a crisp, ready-made snack into something that feels personal, balanced, and complete.

Ingredients:

• 1 teaspoon roasted cumin seeds
• 1 tablespoon olive oil
• 1 large red onion, chopped
• 1 teaspoon lemon juice
• 1 tablespoons tamarind date chutney
• 2 tablespoons tomato paste
• 1 teaspoon agave nectar (approx)
• Salt to taste
• 6 papadum lentil crackers (plain or spicy)

Procedure:

1. In a saucepan, roast the cumin seeds for a few minutes (do not let the seeds burn)
2. Add olive oil and onion, saute until soft; turn off heat
3. Add lemon juice, tamarind-date chutney, tomato paste, agave nectar; mix thoroughly
4. Adjust seasoning: add salt, more lemon juice, more agave nectar (if desired)
5. Microwave papadum crackers for 1 or 2 minutes (until crispy)
6. Serve cooked papadum with onion relish