Spicy Onions
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.
Ingredients
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
Directions
Prep:1day ›
Cook:10min ›
Extra time:1day marinating ›
Ready in:2days10min
- 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.
- For best results, cover and chill for 24 hours.
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Reviews and Ratings
Global ratings:
(9)
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)
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