Spicy Onions

    2 days 10 mins

    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.

    9 people made this

    Serves: 4 

    • 1 medium onion
    • 1-3 teaspoons tomato ketchup
    • 1 teaspoon lemon juice
    • 1 tablespoon sugar
    • 1 pinch salt
    • 1 teaspoon freshly chopped coriander
    • 1 teaspoon freshly chopped methi (fenugreek) leaves or 1/2 tsp seeds
    • 1 teaspoon chilli powder or paprika

    Prep:1day  ›  Cook:10min  ›  Extra time:1day marinating  ›  Ready in:2days10min 

    1. In a medium bowl, stir onion and ketchup until onion is thinly and evenly coated. Mix in the lemon juice. Season with sugar, coriander, fenugreek and chili powder. Mix thoroughly.
    2. For best results, cover and chill for 24 hours.

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    Reviews and Ratings
    Global ratings:

    Reviews in English (11)


    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)