For a milder flavor, soak the chopped onions in ice water for 30 minutes before mixing with the other ingredients. This helps to reduce their pungency. Adjust the amount of chili powder to suit your spice preference. A pinch of cayenne pepper can also be added for an extra kick. If fresh fenugreek leaves are unavailable, dried fenugreek leaves (kasuri methi) can be used. Rehydrate them in warm water for about 10 minutes before chopping and adding to the mixture. These spiced onions can be stored in the refrigerator for up to 3 days. The flavors will continue to develop over time.
Indian Spiced Onions
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PREP TIME5 mins
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COOK TIME0 mins
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TOTAL TIME24 hrs 5 mins
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SERVING4 People
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VIEWS24
Embark on a vibrant culinary journey with these Indian Spiced Onions, a symphony of flavors that dance on your palate. Inspired by the classic Indian restaurant condiment, this simple yet exquisite dish transforms humble onions into a spicy, tangy, and slightly sweet sensation. Perfect as a refreshing side, a zesty topping, or a flavorful accompaniment to crispy papadums, it's an effortless way to elevate any Indian meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate7 g
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Fiber1 g
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Protein1 g
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Sodium36 mg
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Sugar6 g
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Fat0 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a medium glass bowl, combine the chopped red onion and tomato ketchup. Stir well, ensuring each piece of onion is uniformly coated with a thin layer of ketchup. (2 minutes)
02
Step
1 mins
Add the freshly squeezed lemon juice to the onion mixture and stir to combine. (1 minute)
03
Step
2 mins
Incorporate the sugar, chopped cilantro, fenugreek leaves, chili powder, and salt. Mix thoroughly until all ingredients are evenly distributed. (2 minutes)
04
Step
24 hrs
Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 24 hours, allowing the lemon juice to mellow the onion's sharpness and the spices to meld into a harmonious blend of flavors. (24 hours)
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RECIPE REVIEWS
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Please Rate
Franco Bergnaum
Jun 16, 2025I've made this recipe several times now, and it's always a hit. I usually serve it with papadums and chutneys as a starter for my Indian-themed dinner parties.
Nella Marvin
May 31, 2025I was a bit skeptical about the ketchup, but it actually works really well! The onions are perfectly balanced – spicy, tangy, and sweet. Thanks for sharing!
Jaime Macejkovic
Apr 27, 2025This recipe is a game-changer! So easy to make and tastes just like the onions I get at my favorite Indian restaurant. I'll definitely be making this again!
Sylvia Muller
Apr 20, 2025I added a pinch of amchur (dried mango powder) for an extra layer of tanginess. It was delicious!