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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.
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
Extra time:1day marinating ›
- 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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