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Indian-style spicy onions

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About this recipe: Delicious served with crispy poppadoms as a starter! They should be chilled for at least 24hrs before serving, allowing the lemon juice to neutralise the onion slightly.


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 fenugreek leaves or 1/2 tsp seeds
  • 1 teaspoon chilli powder or paprika

Prep:1day  ›  Ready in:1day 

  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 (2)


Used different ingredients. Having no Lemons, Corriander or fenugreek, I added fresh squeezed orange juice and herb de provence - 11 Jul 2009


made these in minutes very easy and very tasty will make them again - 27 Mar 2011

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