Indian Spiced Onions

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"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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1 d 5 m servings 28 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 28 kcal
  • 1%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 6.6g
  • 2%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • 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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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...

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...

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...

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!!!

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