Pickled Onions

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’!

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


  1. In a saucepan, heat up 1 cup of water. Once it reaches a boil
    take it off the flame.
  2. Add the Onions into the water, cover and let it sit for half hour.
  3. Drain the water out and put the onions into a serving bowl.
  4. Add the Lemon Juice, Salt, Tandoori Masala and Red Food Coloring.
  5. Mix well and it is ready to serve.


  1. The pickled onions have a long shelf life in the refrigerator.
  2. You can use whole pearl onions instead of regular onions for a
    more authentic look.
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8 thoughts on “Pickled Onions

  1. 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?

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