Recipe by CELTICFANMAN
"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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chopped fresh cilantro
chopped fresh fenugreek leaves
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.
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.
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.
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.
Changed nothing, this is great. We found it hot enough as per recipe.great with a few cold beers, some spiced onion and poppadums!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Indian Spiced Onions
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 1
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