UNCLE SANDY'S RED HOT SPICED ONIONS
My wee brother makes wonderfull food especially Indian, this is his recipe for spicy onions to have with popadoms as an appetiser. I always keep a jar in the fridge. I can promise that you will not! be able to stop eating them they are addictive.
Provided by Tea Jenny
Categories Onions
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 24, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.3, Sodium 547, Carbohydrate 5.4, Fiber 0.6, Sugar 3, Protein 0.6
INDIAN SPICED ONIONS
Spicy onions just like the ones served in Indian restaurants as a side dish! Delicious served with crispy pappadums as a starter for any Indian meal!
Provided by CELTICFANMAN
Categories Appetizers and Snacks Spicy
Time P1DT5m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 27.5 calories, Carbohydrate 6.6 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.5 g, Sodium 35.7 mg, Sugar 5.5 g
QUICK PICKLED ONIONS
These colourful, spiced sweet and sour onions add piquancy to a ploughman's, or a sharp finish to Mexican food - an ideal edible gift to make ahead and pop in a homemade hamper
Provided by Cassie Best
Categories Side dish
Time 20m
Yield Makes 500g
Number Of Ingredients 8
Steps:
- Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat.
- Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a 500g sterilised jar (see tip below). Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs. Will keep for 6 months unopened, or 2 weeks in the fridge once opened.
Nutrition Facts : Calories 34 calories, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Sodium 1.5 milligram of sodium
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