Curry sauces and sambals
At 3-5 mm, chopped dehydrated red onion softens into a curry or sambal base in 10-15 minutes and keeps the red tint the dish expects.
CHOPPED · 3-5 MM
Chopped Dehydrated Red Onion 3-5 mm
Chopped dehydrated red onion is the medium cut of the red onion: 3-5 mm pieces that spread evenly through a recipe and keep their colour and their strength. It is a standard in sambals, curry sauces and pickled products, and rehydrates in 10-15 minutes.
KlarHarvest supplies it from BRC-certified dehydration plants in Mahuva, Gujarat, with a laboratory report for every lot and shipments from a single pallet.
- Sourced from BRC-certified units
- NABL-accredited lab testing
- Low minimums · LCL welcome
- Lab report per lot
The range
Red Onion Chopped vs Other Dehydrated Onion Cuts, To Scale
Same onion, same line, same lot documentation - a different particle size.
- Flakes8-20 mm
- Chopped3-5 mm - the cut on this page
- Minced1-3 mm
- Granules0.5-1 mm
- Powder80-100 mesh
Drawn to relative scale. The larger the cut, the more visible the onion in the finished product; the finer the cut, the faster it rehydrates.
The product
What Is Chopped Dehydrated Red Onion?
What the product is, why the cut size matters, and what it means for the price per kilo.
Chopped dehydrated red onion is red onion sliced, dried on a belt dryer to about 6 % moisture, broken and sieved so the pieces fall between 3 and 5 mm. The trade also says "red onion chopped" or "red onion pieces 3-5 mm". Nothing is added: the flavour is the onion's own, sharper and a little sweeter than white, and the burgundy skin flecks survive the cut.
The size is what makes it the everyday red cut for cooked applications. The pieces distribute through a curry base or a sambal without pockets, still read as onion on the spoon, and the colour flecks are small enough not to dominate a light sauce. Chopped dehydrated red onion also stows better than flakes - 10-12 tonnes in a 20 ft container against 9-10 - which is a real saving on freight per kilo.
Overview
Chopped Dehydrated Red Onion: Product Overview
KlarHarvest chopped dehydrated red onion comes from red onions grown in the Mahuva belt of Gujarat, harvested from March to May and dried within the season at BRCGS-certified plants. The dried slices are broken on a controlled mill, sieved to 3-5 mm, colour-sorted and packed with nothing added: no sulphites, no preservatives, no colour, no anti-caking agent. Each lot is tested by an accredited laboratory before it is loaded, and the report travels with the goods.
We do not own the dryer; we own the specification, the label and the shipment. The unit is selected by us, the chopped red onion is filled and sealed inside its BRCGS-certified line, and the lot leaves Pipavav under the KlarHarvest name. That model is what makes one pallet a real order, allows chopped red and chopped white on the same pallet, and puts a full quotation - specification, price, freight, lead time - in your inbox within one business day.
In numbers
Chopped Dehydrated Red Onion at a Glance
8-9kg
Fresh onion
Becomes 1 kg of chopped onion
6%
Moisture, max
Tested per lot
10-15
Minutes to rehydrate
Cold water; faster warm
10-12t
Per 20 ft container
Denser than flakes
Manufacturing process
How Chopped Dehydrated Red Onion Is Made
Eight steps from a cured bulb to a sealed, lot-coded bag. Where a defect can enter the product, the step says so.
Receiving
Cured red onions from the Mahuva belt, harvested March to May, are graded at the plant gate and stored under moving air; 8-9 kg of fresh onion become 1 kg of chopped dehydrated red onion.
Topping, tailing, peeling
Tops and roots are cut and the loose outer skin removed; the pigmented inner skin stays on, because it is the colour in the finished cut.
Washing and inspection
Chlorinated wash water, then a picking belt for bruised and off-colour bulbs.
Slicing
Slices cut to the thickness the mill needs later; no sulphite dip, no added colour.
Drying
One layer deep on a multi-stage belt dryer, on the gentler curve red onion needs so the pigment does not brown, to 5-6 % moisture.
Breaking and sieving to 3-5 mm
Cooled slices are broken on a controlled mill and sieved: oversize returns to the mill, fines move on to minced and granules, and an optical sorter takes out browned pieces.
Steam treatment, where specified
Low and Extra Low Bacterial lots pass a validated steam step and are re-dried; Standard does not.
Metal detection and release
Every bag passes a metal detector, is sealed with lot code and QR, and waits for the laboratory report and your release before it goes into a container.
Data sheet
Chopped Dehydrated Red Onion Specification
Written into every quotation and confirmed on the certificate of analysis that ships with the lot.
- Product
- Red Onion Chopped
- Processing unit
- BRC-certified · Mahuva · AA
- Lab report
- ✓ RELEASED · moisture 5.4 % · within spec
- Container
- MSKU 482 710-3 · seal E-0913
- Status
- Ex Pipavav · in transit to destination port
LOADING VIDEO · 02:14 · 500 BAGS · 10,000 KG
The band below is what KlarHarvest quotes chopped dehydrated red onion against; the certificate of analysis for the lot confirms it and carries the colour reading.
| Parameter | Specification |
|---|---|
| Raw material | Red onions, Gujarat harvest, India |
| Cut size | 3-5 mm |
| Moisture | ≤ 6 % |
| Foreign matter | ≤ 1 % |
| Ash | ≤ 4 % (acid-insoluble ≤ 0.5 %) |
| Microbiology | Standard · Low · Extra Low Bacterial (on request, steam treatment) - values per lot COA |
| Additives | none - no SO₂, no preservatives, no colour |
| Packing | 20 or 25 kg laminated paper bag, double PE liner · private label |
| Shelf life | min. 12 months, unopened, cool & dry |
| Container (est.) | ~10-12 t / 20 ft (to be verified) |
| HS code | 0712 20 |
| Rehydration | 10-15 min - ratio approx. 1:8 to 1:9 (dried:fresh) |
Values are the standard band. Custom sieve distributions, tighter moisture and dedicated microbiology tiers are quoted against your own specification.
Grading
Chopped Dehydrated Red Onion Grading
Colour as a measured value and defects as a count per 100 g - the two things a grade actually means.
Chopped dehydrated red onion goes into curry bases and pickles for its colour as much as its flavour, and that colour shifts with variety and harvest month. We grade it by a measured lightness value; the trade bands are listed below and the reading for your lot is on the certificate of analysis.
-
Deep red
dark red · A grade
L*58-64
Dense burgundy skin flecks on pale flesh, even through the lot
Deep-pigment varieties, fresh-crop lots March to May
-
Red
standard red
L*64-70
Clear burgundy flecks, pale pink flesh, uniform
Most export lots in season; the usual specification
-
Light red
pink
L*70-76
Sparse flecks, flesh reads pink rather than red
Light-skinned varieties or late-season lots; specify if wanted
-
Faded
L*76-82
Brownish flecks, dull flesh
Over-dried or old stock; not offered for export
Not exported
Defect limits · per 100 g on the sorted product
- 10-30Scorched pieces
- 3-8Skin fragments
- 1-3Root and top pieces
- ≤ 5 %Off-size, by weight
Want a narrower colour band or fewer scorched pieces in your chopped dehydrated red onion? Say so at inquiry - the limit is fixed at order stage and confirmed on the certificate.
Applications
Chopped Dehydrated Red Onion Applications and Industries Served
The uses this cut is specified for most often. Tell us yours and we will say whether it is the right one.
Pickles
The chopped cut stays firm in vinegar and oil pickles and gives a mixed pickle its onion pieces without a raw bulb to prepare.
Marinades
Rehydrated in the marinade itself, chopped red onion gives tandoori and kebab marinades body and sweetness with no extra prep.
Deli products with colour
Salads, spreads and sandwich fillings use the chopped red cut where the pink-red pieces are part of the product's look.
Ready meals and meal kits
Ethnic ready meals and kit sachets take chopped red onion dry; it rehydrates in the sauce while the meal cooks.
Relishes and salsas
Tomato relishes, salsas and dips use chopped red onion for texture and colour that survive pasteurisation.
In your process
How to Use Chopped Dehydrated Red Onion: Rehydration & Dosing
Three numbers decide how this cut behaves in a recipe - how fast it takes water back, how much, and how little of it you need.
- Rehydration Ten to fifteen minutes in cold water, faster in warm, at about 1:8 to 1:9 - one kilo of chopped dehydrated red onion is 8-9 kg of fresh red onion in the pot.
- Dry addition Curry bases, sambals and kettle sauces with free water take the pieces straight from the bag; they rehydrate during cooking.
- Dosing About one-ninth of the fresh onion weight, then adjust - the solids and the pungency are all there, the water is not.
Food safety
Chopped Dehydrated Red Onion Microbiology: Standard, Low & Extra Low Bacterial
A curry sauce cooked in a kettle has its kill step, so Standard tier chopped dehydrated red onion serves it; a cold-filled pickle, a chutney that is not cooked or a deli salad has none and calls for Extra Low.
Standard
For cooked sauces, sambals, retorted and baked products - the default tier.
Low bacterial
Reduced counts without full steam treatment, for stricter recipe specifications.
Extra Low Bacterial
Steam-treated and re-dried for cold pickles, relishes and deli products with no further heat; counts per lot on the COA.
Packaging & export
Packaging and Export Logistics for Chopped Dehydrated Red Onion
Chopped dehydrated red onion reaches the weight and the volume limit of a 20 ft container at about the same point, so the freight per kilo sits in the middle of the range and the packing instruction is uncomplicated. This is how a lot goes out.
25kg
Per bag
Laminated kraft, double PE liner
32
Bags per Europallet
800 kg net, 4 x 8 pattern
11
Pallets per 20 ft
10-12 t net, single height
22-24t
Per 40 ft high cube
About 22 pallets
How a lot ships
From Sealed Bag to Your Port
Bag, pallet, container, protection, route and documents - the things a packing instruction has to say.
- Bag 20 or 25 kg laminated kraft paper bag with a double polyethylene liner, heat-sealed; plain with our label or printed with yours.
- Pallet 32 bags, 4 x 8, on a Europallet - 800 kg net - stretch-wrapped under a top sheet; industrial and GMA pallets on request.
- Container Eleven pallets in a 20 ft container, 10-12 t net; 22-24 t in a 40 ft high cube. Single height, never double-stacked.
- Protection Kraft dunnage on the walls, a top sheet on every pallet, desiccant bags for cold-weather ports, and a daylight inspection of the box before the first pallet goes in.
- Mixed pallets and LCL From one pallet. In a mixed stack chopped red onion sits above powder and granules and below flakes; LCL sails on the same corridor in consolidated containers.
- Route and transit Customs self-sealing at our premises, 90 minutes by truck to Pipavav. Two weeks to the Gulf and Southeast Asia, four to five weeks to North Europe and the US east coast.
- Documents Commercial invoice, packing list, certificate of origin, phytosanitary certificate, certificate of analysis, health certificate where required, bill of lading - drafts to you before the vessel sails.
Export markets
Chopped Dehydrated Red Onion Export Markets
The same lot, a different document set. Where our containers go and what each destination asks for.
Germany and the EU
Ethnic sauce and pickle manufacturers buy chopped dehydrated red onion under customs code 0712 20 00; tests to Regulation 396/2005, IFS and BRCGS questionnaires answered with documents. Hamburg, Rotterdam, Antwerp.
Exporting to GermanyUnited Kingdom
UK Global Tariff line 0712 20 00 and IPAFFS pre-notification where it applies - the UK curry-sauce trade is a regular buyer of this cut. Felixstowe and Southampton.
Exporting to the UKUnited States and Canada
FDA-registered source plant, prior notice filed by us, and the COA your importer's FSVP file needs. New York, Savannah, Montreal.
Exporting to the USA and CanadaGulf states
Halal certification on request, Arabic labelling for retail packs, about two weeks from Pipavav to Jebel Ali or Dammam.
Exporting to the GulfSoutheast Asia
Singapore, Malaysia and Vietnam on the same corridor, for sambal, curry paste and instant-meal lines.
Exporting to Southeast AsiaOther markets
Give us the port; the quotation states the document set and lead time for chopped dehydrated red onion to it.
Ask about your marketQuality
Quality and Certifications for Chopped Dehydrated Red Onion
What is certified, what is tested, and what is still in process - stated as it is today.
BRC-certified source plants
Chopped dehydrated red onion is filled and sealed inside a BRCGS-certified plant in Mahuva; the bag is never opened or repacked outside it.
Accredited laboratory report per lot
An NABL-accredited laboratory tests each lot before loading - pesticides to EU Regulation 396/2005, microbiology, heavy metals, physical values, colour - and the report is with you before the container.
No additives
No sulphites, no preservatives, no colour added: the red is the onion's own skin. The label says onion.
Traceability
Lot code and QR on every bag, linking to the plant, the harvest window and the laboratory report of that lot.
Registrations
FSSAI licence and APEDA registration in process; numbers appear on this page the day they are issued.
Why KlarHarvest
Why Buy Chopped Dehydrated Red Onion from KlarHarvest
Six things you can check before the first order, not after.
A complete quote in one business day
Specification, colour band, price, freight and lead time for chopped dehydrated red onion in one document.
From one pallet
Mixed pallets and LCL are the orders we were built for.
Price locked at order
The raw-material price is fixed with the plant on the day of confirmation, which keeps the quote valid 7-10 days with no buffer.
The report before loading
Certificate of analysis first, container stuffing second, your release in between.
Loading video and tracking
Your bags on video going into the box, the seal number, the container followed to your port.
A client portal per order
Status, photos, videos and documents behind one link, inquiry to delivery.
FAQ
Chopped Dehydrated Red Onion - Frequently Asked Questions
What buyers ask about this cut before the first order. Anything not covered here, send us the question - you have an answer within one business day.
Why chopped red onion instead of chopped white?
Because the recipe needs to look and taste of onion: the burgundy flecks and the sharper flavour read as "real onion" in curry bases, sambals and pickles, where white reads flat.
How does chopped differ from red onion flakes?
Same onion, broken to 3-5 mm. The pieces spread evenly through a sauce and still show; flakes are 8-20 mm and stay whole on top of a dish.
What is the 20-ft container load for chopped dehydrated red onion?
About 10-12 tonnes - denser than flakes, lighter than powder. The stuffing weight is confirmed in the quotation.
Do you pack under my label?
Yes. Your printed bag or your label applied to sealed bags at our own godown; the artwork is agreed at order confirmation.
Which colour grade is standard?
Standard red, L* 64-70, unless your specification asks for deep red. Specify a range rather than a shade; the lot reading is printed on the COA.
Does the colour hold in a pickle brine?
The skin flecks keep their colour in acid brines and the flesh takes a light pink tone; a long hot process mutes the colour but does not remove it.
Can I have a different size band?
Yes. Send your sieve specification and we quote against it; the band is agreed at order stage.
Same category
Other Cut Sizes of Dehydrated Red Onion
Same onion, same plant, same lot documentation - a different particle size.
FLAKES · 8-20 MM
Red Onion Flakes (Kibbled)
Pink-red dried pieces with a sharper flavour profile - preferred where colour should be visible in the final dish.
View details for red onion flakes (kibbled)
MINCED · 1-3 MM
Red Onion Minced
Fine cut combining red onion colour with quick rehydration for pastes and sauces.
View details for red onion minced
GRANULES · 0.5-1 MM
Red Onion Granules
Free-flowing granules for blends where red onion character is specified.
View details for red onion granules
POWDER · 100 MESH
Red Onion Powder
Fine red onion powder for seasonings, snack coatings and ready-mix formulations.
View details for red onion powder
CUSTOM · 8-20 MM TO 100 MESH
Need a custom mesh or cut?
We run every cut from 8-20 mm flakes down to 100 mesh powder, and match granulation to your specification at order stage.
Ask usAlso in white onion
The Same Cuts in Dehydrated White Onion
Same plants, same lab report, same packing - the white onion carries its skin colour through every cut.
FLAKES · 8-20 MM
White Onion Flakes (Kibbled)
Large dried pieces, neutral cream-white colour. The workhorse form for soups, sauces and visible-piece applications.
View details for white onion flakes (kibbled)
CHOPPED · 3-5 MM
White Onion Chopped
Uniform pieces for even distribution in dry mixes, stuffings and ready-meal bases.
View details for white onion chopped
MINCED · 1-3 MM
White Onion Minced
Fine cut with fast rehydration - ideal for sauces, dressings and short-cook recipes.
View details for white onion minced
GRANULES · 0.5-1 MM
White Onion Granules
Free-flowing granulation for seasoning blends and coating systems. Consistent mesh size, lot after lot.
View details for white onion granules
POWDER · 100 MESH
White Onion Powder
Fine powder with concentrated flavour - the base ingredient for spice blends, marinades and snack seasonings.
View details for white onion powder
CUSTOM · 8-20 MM TO 100 MESH
Need a custom mesh or cut?
We run every cut from 8-20 mm flakes down to 100 mesh powder, and match granulation to your specification at order stage.
Ask usStart here
Get a Dehydrated Onion Quote Within One Business Day
Product, cut size, quantity, destination port - that's all we need to start. You'll receive a written quotation with full specifications from a dehydrated onion exporter, not a one-line price.
info@klarharvest.com · WhatsApp +91 97371 01599 · Bhavnagar, Gujarat, India