Quick Red Onion Salad Recipe – Indian Chutney for Biryani & Snacks

Last Updated on 2 months by Neha Deshmukh

Quick Red Onion Salad Recipe – Indian Chutney For Biryani & Snacks

Hey everyone! If you’re anything like me, you need that little something extra with your biryani, parotta, or even just a simple plate of pakoras. And honestly, this quick red onion salad is my go-to. It’s bright, tangy, and adds the perfect zing. I first made this years ago when I was craving the onion salad served with my favorite Hyderabadi biryani, and I’ve been tweaking it ever since! It’s seriously so easy, you’ll wonder why you haven’t been making it all along.

Why You’ll Love This Recipe

This isn’t just any onion salad. It’s a vibrant Indian chutney that cuts through richness and adds a lovely freshness to your meals. It comes together in minutes, requires zero cooking, and uses just a handful of ingredients you probably already have. Plus, it’s incredibly versatile – perfect for a weeknight dinner or a festive feast. Trust me, once you try this, it’ll become a staple in your kitchen too!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 cup red or purple onions (about 150g)
• 1 green chili (adjust to your spice preference)
• 2 teaspoon vinegar
• 1/3 teaspoon salt (about 1.5g)

Ingredient Notes

Let’s talk ingredients for a sec! Using red onions is key here. They have a milder flavor and give the salad that beautiful pop of color. You can use purple onions too – they work just as well!

As for vinegar, you have options. White vinegar gives a classic tang, apple cider vinegar adds a subtle fruity note, and malt vinegar offers a slightly deeper flavor. I usually reach for white vinegar, but feel free to experiment! (Around 15ml)

And the green chili? That’s totally up to you! Serrano peppers are great for a good kick, while milder green chilies will give you just a hint of heat. In my family, we love it spicy, so I often add a little extra!

Step-By-Step Instructions

Alright, let’s get cooking (well, assembling!).

1. First, thinly slice your red onions. The thinner, the better – it helps them soften up nicely. Then, finely chop your green chili. Remember to be careful when handling chilies – maybe wear gloves if you’re sensitive!
2. In a mixing bowl, combine the sliced onions, chopped green chili, vinegar, and salt. Give it a good mix, making sure everything is evenly coated.
3. Now, here’s the important part: let the mixture rest for about 30 minutes. This allows the onions to soften and release some of their moisture. It’s like a little spa day for onions!
4. After 30 minutes, you’ll notice some liquid has collected at the bottom of the bowl. Carefully drain this liquid. Then, gently squeeze the onions with your hands to remove any remaining water. You don’t want them soggy!
5. Give it a taste and adjust the salt if needed. Everyone’s palate is different, so feel free to add a pinch more if you like.
6. Finally, transfer your beautiful red onion salad to a serving bowl and… that’s it! Seriously. Serve chilled and enjoy.

Expert Tips

Want to take your onion salad game to the next level? Here are a few tips I’ve learned over the years:

• Onion Texture: The goal is to have onions that are softened but still have a little bit of bite. If they’re too crunchy, let them rest a little longer. If they’re too soft, you might have squeezed them too much!
• Draining is Key: Don’t skip draining the liquid! It prevents the salad from becoming watery and ensures a concentrated flavor.
• Gentle Squeeze: When squeezing the onions, be gentle. You want to remove the water, not completely mush them.

Variations

This recipe is super adaptable. Here are a few ways to spice things up (pun intended!):

• Spice Level:
  • Mild: Remove the seeds from the green chili, or use a very mild chili variety.
  • Medium: Use a standard green chili, like a Serrano.
  • Hot: Add an extra chili, or use a hotter variety like a Thai chili.
• Regional Variations:
  • South Indian: Add a handful of finely chopped curry leaves for a fragrant twist.
  • Maharashtrian: Substitute the vinegar with fresh lemon juice for a zesty flavor.
• Festival Adaptations: This salad is amazing with Eid Biryani. It’s also a great addition to any festive spread!

Serving Suggestions

This red onion salad is incredibly versatile. Here are a few of my favorite ways to serve it:

• With Biryani (of course!)
• Alongside Parotta or Roti
• As a condiment with fried snacks like Pakoras or Samosas
• As a topping for Chaat

Storage Instructions

This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that the onions will continue to soften over time.

FAQs

Let’s answer some common questions:

1. Can I make this onion salad ahead of time?

You can definitely prep it ahead! You can slice the onions and chop the chili a few hours in advance. But I recommend mixing everything together and letting it rest just before serving for the best texture and flavor.

2. What is the best type of vinegar to use for this recipe?

White vinegar is a classic choice, but apple cider vinegar or malt vinegar also work beautifully. It really comes down to personal preference!

3. My onions are still too strong, what can I do?

Soaking the sliced onions in cold water for 10-15 minutes before mixing them with the other ingredients can help mellow out their flavor.

4. Can I add other vegetables to this salad?

Absolutely! Diced tomatoes, cucumbers, or even a little chopped cilantro would be delicious additions.

5. Is this salad suitable for a picnic or potluck?

Yes, it is! Just make sure to keep it chilled until serving. It travels well and is always a crowd-pleaser.