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Photo of Indian Spiced Onions by CELTICFANMAN

Indian Spiced Onions

Rated as 2.83 out of 5 Stars
 made it  |  6 reviews   |   photos

Recipe by:

"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!"
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Ingredients

1 d 5 m servings 28 cals
Original recipe yields 4 servings

Directions

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  • Prep

  • Ready In

  1. 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.
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Nutrition Facts


Per Serving: 28 calories; 0.2 g fat; 6.6 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 36 mg sodium. Full nutrition

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Reviews

Read all reviews 6
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  1. 6 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 end...

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Most helpful critical review

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 ju...

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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 ju...

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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 the...

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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 a...

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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.

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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 end...

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Changed nothing, this is great. We found it hot enough as per recipe.great with a few cold beers, some spiced onion and poppadums!!!

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