Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Accompaniments (Sauces, Chutneys, Dips, etc) => Topic started by: Stephen Lindsay on June 11, 2008, 12:30 PM
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Ingredients:
4 medium onions (approximately 1 lb)
4 oz caster sugar
1/2 cup red wine vinegar
1/2 cup tomato ketchup
2 tbsp tomato puree (paste)
3 tbsp dried mint
Method:
1. Peel and finely chop the onions and place in a bowl
2. In a separate bowl, combine sugar, vinegar and tomato ketchup and mix well
3. Thicken the sauce with tomato puree
4. Add mint to taste
5. Combine onions with sauce and enjoy with poppadoms
Notes:
The ingredients for the sauce are given as a starting guide
You can made the sauce sweeter or sharper by adding more sugar or vinegar as required
I have also successfully made this sauce using good old chip shop malt vinegar but you will need to experiment with the ratios of sweet to sour to achieve the balance that you want
You can also season with salt and pepper if you wish
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This is by far the best spiced onions I have made following this recipe. The only think I used different was sherry vinegar instead of wine vinegar.
The result was outstanding..
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I'm cooking a raan of lamb on Saturday and I will be making this as one of my accompaniment's.
Thank you very much I will let you know how it went.