Tandoori Onion Salad

Tandoori Onion Salad


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Serve as a relish with naan, papadam, and other Indian breads or with tandoori dishes.

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Serving Size / Yield

2-4 servings


  • 3 red onions
  • 1 Tbs. kosher salt
  • 2 Tbs. dark brown sugar
  • 1 lemon, juice of
  • 3 medium tomatoes, thinly sliced
  • 1 medium green pepper, thinly sliced
  • 1 red chili pepper or green chili pepper, thinly sliced
  • 1 Tbs. grated ginger
  • 2 Tbs. chopped cilantro

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Thinly slice 3 red or sweet onions, sprinkle with 1 Tbs. kosher salt, and drain in a colander for 1 hour. Rinse and pat dry. Dissolve 2 Tbs. dark brown sugar into the juice of 1 lemon and a little hot water and mix with the onions. Add 3 thinly sliced tomatoes, 1 thinly sliced green pepper, 1 thinly sliced green or red chili, 1 Tbs. grated ginger, 2 Tbs. chopped cilantro, and salt to taste.

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