Recipe by Sandi (From CA)
This is one of the simplest side salads to accompany an Indian meal. It is made fresh almost everyday in every Indian home. It can be used as a garnish on many Indian curries, specially spicy chat foods. All amounts are approximate.
Top Review by red spice
I have a similar recipe from Madhur Jaffrey; minus the coriander and green chilis and I used fresh lemon juice. These are delicious. They are best if allowed to marinate for at least an hour before serving. They can be kept in the frig for a few days.
- 1 medium red onion
- 1⁄2 cup good quality malt vinegar (You can also use fresh lime or lemon juice instead)
- 1 teaspoon salt
- 1⁄4-1⁄2 teaspoon chili powder
- 1 tablespoon chopped coriander leaves
- 1 chopped green chili (optional)