Fenugreek Spiced Onions

    Fenugreek Spiced Onions


    10 people made this

    Delicious served with crispy pappadams for an entree. For best results, cover and chill for 24 hours before serving.

    Serves: 4 

    • 1 medium onion, thinly sliced
    • 1-3 teaspoons tomato sauce
    • 1 teaspoon lemon juice
    • 1 tablespoon sugar
    • 1 pinch salt
    • 1 teaspoon freshly chopped coriander
    • 1 teaspoon freshly chopped fenugreek leaves or 1/2 tsp seeds
    • 1 teaspoon chilli powder or paprika

    Preparation:1day  ›  Ready in:1day 

    1. In a medium bowl, stir onion and tomato sauce until onion is thinly and evenly coated. Mix in the lemon juice. Season with sugar, coriander, fenugreek and chilli powder. Mix thoroughly.

    Recently Viewed

    Reviews (2)


    Used different ingredients. 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. - 29 Sep 2008


    I was very disappointed in this. I followed the recipe except only had fenugreek seeds so ground 1 tsp. The onion flavour the next day was overpowering, and it was too sweet. Definitely not just like what is served at my favourite Indian restaurant; not even close. - 29 Sep 2008

    Write a review

    Click on stars to rate