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