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.

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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

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