This was something we tried to recreate from an Indian restaurant nearby. There is almost never any sauce left after we dip our naan and samosas in this variation, which we all like.
| Prep Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 10 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 onion, chopped, or more to taste
- 1 ½ tablespoons lemon juice
- 1 teaspoon ketchup, or more to taste (Optional)
- ½ teaspoon cayenne pepper
- ½ teaspoon Hungarian paprika
- ½ teaspoon salt
- 1 pinch white sugar (Optional)
Instructions
- Place onion in a food processor and pulse until onion is minced. Add lemon juice, ketchup, cayenne pepper, paprika, salt, and sugar and pulse until evenly combined. Transfer sauce to an airtight container and refrigerate until flavors combine, 2 to 3 hours.
- If you don’t have a food processor, you can mince the onion and stir all the ingredients together.
- It will last a week in fridge or you can freeze and defrost to room temperature before serving.
Reviews
I made this and added greek yogurt to it to thicken it up. I would like to make it again but cook the onions a bit to tame the sharp flavour. Oh and adding a bit of dill to the top was a great added flavour.
I wanted something just a little different and this was it! I did add extra heat to it and it was just the right touch. Amazing with chicken wings!! Poured over rice and with spring rolls. Will definitely make this again.
I made this an another very similar recipe on the same night. I preferred this one better but I did like the flavor the chili powder added to the other recipe so I added some here too. I’m not sure what this is supposed to taste like traditionally but I’ll say that it sure was good.
I made this per recipe and it was not good. It tastes like spicy onion. It also lacks any classic Indian flavor. I thought I could improve it somehow but the onion base is just overpowering and cannot be improved. I do not recommend this.