Tue 24 Jul 2007
Pickled Onions go so well with the Tandoori Chicken and with most grilled dishes. Pickled Onions can be made instantly and add a wonderful color. And the best part – dropping them in boiling water takes the edge off the onions. Try adding them to burgers for an extra crunch. All we can say is ‘ENJOY’!
Ingredients:
Onions – 1/2 small, sliced
Tandoori Masala – 1/2 tsp
Lemon Juice – 1/2 cup, enough to submerge onions
Salt – to taste
Red Food Color – 1-2 drops
Method:
- In a saucepan, heat up 1 cup of water. Once it reaches a boil
take it off the flame. - Add the Onions into the water, cover and let it sit for half hour.
- Drain the water out and put the onions into a serving bowl.
- Add the Lemon Juice, Salt, Tandoori Masala and Red Food Coloring.
- Mix well and it is ready to serve.
Tips:
- The pickled onions have a long shelf life in the refrigerator.
- You can use whole pearl onions instead of regular onions for a
more authentic look.
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Orkut
October 17th, 2009 at 10:12 pm
Dear Hetal and Anuja,
Thank you very much for this recipe. Is this the same accompaniment that one finds served with papad in many Indian restaurants in the USA?
thanks
Stephen
[Reply]
hetal Reply:
October 19th, 2009 at 2:15 am
Hi Stephen,
Yes, you do find these pickled onions at many of the Indian restaurants.
[Reply]
December 21st, 2010 at 9:40 pm
Hello,
Can we replace lemon juice with vinegar? If yes, then what type of vinegar would go well?
Thank you
[Reply]
hetal Reply:
December 27th, 2010 at 6:31 pm
You could probably mix lemon juice and vinegar but not use it by itself. Use plain white vinegar.
[Reply]
September 15th, 2011 at 7:12 pm
Hi
can we replace tandoori masala with any other masala like garam masala.
[Reply]
hetal Reply:
September 15th, 2011 at 8:09 pm
Hi Purnima,
Tandoori masala has the red color that other masalas may not have…other than that, it should be okay.
[Reply]