About this recipe: Delicious served with crispy papad as a starter. They should be chilled for at least 24hrs before serving, allowing the lemon juice to neutralise the onion slightly.
I was very disappointed in this. I followed the recipe except only had fenugreek seeds so ground 1 tsp. The onion flavor the next day was overpowering, and it was too sweet. Definitely not just like what is served at my favorite Indian restaurant; not even close. - 24 Feb 2006 (Review from Allrecipes US | Canada)
I modified this recipe slightly to get fairly favourable results. Firstly I used the juice of a whole lemon, mixed with the onion and left to stand for about 8 hours at room temperature. I then washed the lemon juice off and prepared as directed with the exception of the use of sugar and fenugreek. I might consider using paprika rather than chilli powder next time for a less aggressive heat. - 02 Jun 2007 (Review from Allrecipes US | Canada)
Used different ingredients. Having no Lemons, Corriander or fenugreek, I added fresh squeezed orange juice and herb de provence - 11 Jul 2009 (Review from Allrecipes UK | Ireland)