Prep 5 mins
Cook 0 mins
Like an Indian salsa, this can dress up appetizers and put a kick in foods. Really easy to make! Make sure you have some along with your other chutneys at the table. :)
- Rinse onions in sieve under cold running water; drain.
- Mix together ingredients in a small bowl; allow flavors to meld over 1 hour period before serving.
- Serve as table condiment with Indian foods, samosas, pakoras, along with other chutneys.
This was just so quick to make. I chopped my onions and made it exactly as is. When I tasted it..WOW, I got the taste of lemon and heat. So I too added some brown sugar just to take away some of the lemon flavor. And I love spicy but I wanted to enjoy the taste. I would cut back on the lemon the next time. And there will be a next time.
How does a recipe which contains onions and cayenne manage not to offend my wimpy heat-phobic taste buds? I don't know, but it worked! This comes as a condiment with the thali I get at a local Indian kitchen and I fell in love with it even though I usually need to put the fire out with a mouthful of yogurt. And now I can make it at home, quite quickly, and without as much of a bite! Instead of mincing, I sliced the onion, but followed the rest of the recipe precisely. This is fantastic, Sue, thank you so much!
This is quick and delicious. After I made it exactly as the recipe said, I added 1/4 tsp of brown sugar to take the edge off the lemon. We added it to black beans and rice and it really kicked it up!