Indian-style spicy onions
12 people made this
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.
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
- 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.
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
Write a review
Click on stars to rate