Spicy onions just like the ones served in Indian restaurants as a side dish! Delicious served with crispy pappadums as a starter for any Indian meal!

Gallery

Recipe Summary

prep:
5 mins
additional:
1 day
total:
1 day
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir onion and ketchup until onion is thinly and evenly coated. Mix in the lemon juice. Season with sugar, cilantro, fenugreek and chili powder, and mix thoroughly. Cover, and chill for 24 hours. This allows the lemon juice to neutralize the onion flavor slightly.

    Advertisement

Nutrition Facts

28 calories; protein 0.5g 1% DV; carbohydrates 6.6g 2% DV; fat 0.2g; cholesterolmg; sodium 35.7mg 1% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/22/2017
I made this and also another very similar recipe on the same night. I started out making this one exactly as written but there were things I liked about the other recipe a little better so I ended up adding cayenne pepper and Hungarian paprika to this one too and that bumped it to a 5 star! Good as written but I recommend adding some heat to it. Read More
(1)

Most helpful critical review

Rating: 1 stars
02/24/2006
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. Read More
(17)
6 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 1 stars
02/24/2006
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. Read More
(17)
Rating: 3 stars
06/02/2007
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. Read More
(12)
Rating: 2 stars
08/11/2008
As written this didn't work. Cut back on the sugar and chilli and it's pretty good. I liked the contrast of the ketchup and the lemon juice. This was ok for a change but I won't be making it again. Thanks anyway. Read More
(5)
Advertisement
Rating: 2 stars
09/29/2009
Just put onions in vinegar (preferably malt vinegar) add a little salt and 2 split green chillies. Leave overnight. Its ready to eat when the onions start turning pink. Read More
(3)
Rating: 4 stars
09/22/2017
I made this and also another very similar recipe on the same night. I started out making this one exactly as written but there were things I liked about the other recipe a little better so I ended up adding cayenne pepper and Hungarian paprika to this one too and that bumped it to a 5 star! Good as written but I recommend adding some heat to it. Read More
(1)
Rating: 5 stars
02/06/2015
Changed nothing this is great. We found it hot enough as per recipe.great with a few cold beers some spiced onion and poppadums!!! Read More
Advertisement