Spiced Onions Food

INDIAN SPICED ONIONS

Steps:

• In a medium bowl, stir onion and ketchup until onion is thinly and evenly coated. Mix in the lemon juice. Season with sugar, cilantro, fenugreek and chili powder, and mix thoroughly. Cover, and chill for 24 hours. This allows the lemon juice to neutralize the onion flavor slightly.

PICKLED ONIONS

Steps:

• Place the onions in a large heatproof bowl and pour over boiling water to cover. Leave to cool. Once cool, trim roots and tops and peel. Sprinkle the salt over the peeled onions, stir and leave overnight.
• Next day rinse the onions well and dry with kitchen towel. Place the vinegar and honey into a large pan and gently heat just to dissolve the honey into the vinegar, but do not boil.
• Pack the onions into clean, sterilized jars. Pour over the hot vinegar mixture to fill the jars, and check there are no air pockets. Seal the jars and leave to cool. The onions will be ready to eat after about 1 month or better if kept for 2. Once opened store in the fridge.

SPICED ONIONS

Steps:

• Finely chop the onions into a bowl. Add salt, chilli powder, tomato ketchup, mint sauce and mix together. Finally add the mango chutney and thoroughly mix together.
• Cover bowl and place in the fridge for a couple of hours to allow the flavours to infuse.
• Garnish with mint and serve with popadoms.

UNCLE SANDY'S RED HOT SPICED ONIONS

Steps:

• Chop onions into a small dice place in a bowl with salt and vinegar, mix well and set aside for two to three hours.
• Rince in cold water and drain.
• Dry onions on absorbent towel.
• Add salt, chilli powder and cayenne and give it a good mix.
• Now add the tomato ketchup, sweet chilli sauce, mint sauce and mango chutney, and give it another good mix.
• Decant into a clean sterile jar and pop in the fridge for at least a day to let the flavours mingle, but I bet you can't leave it that long.