Indian Spiced Onions Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 2, 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.
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Reviewed: Aug. 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.
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Photo by Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Sep. 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.
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Photo by Swati

Cooking Level: Intermediate

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Reviewed: Feb. 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.
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Photo by TUNISIANSWIFE

Cooking Level: Intermediate

Home Town: King Ferry, New York, USA
Living In: Cincinnati, Ohio, USA

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