Raw Onion Relish - India

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Raw Onion Relish - India

 

3 medium-sized onions, preferably red

1 green chili, seeded and sliced (optional)

Juice of 1/2 lemon, or 2 teaspoons cider vinegar

Kosher salt to taste

 

 

 

 

Peel onions, and cut them in thin slices. Separate the shreds, and wash them in

several changes of cold water, squeezing them slightly. Be careful not to

squeeze the shreds too hard, or you may crush them. Put them in a bowl, add

chili, and sprinkle them with lemon juice or vinegar, and salt. Toss. Serve

immediately.

 

Servings: Makes 6 to 8 servings.

 

Author: Classic Indian Cooking by Julie Sahni, William Morrow and Co.

Source: Bon Appetite

Formatted by Chupa Babi: 04.25.08

 

" The onion slices are often squeezed slightly to extract and remove some of the

juices; this is done to reduce the impact of too sharp and hot a taste. The

onions are washed in several changes of water to rid them of any clinging

juices; this also makes them taste less sharp. If you want the onions even

milder, soak the squeezed onions in salted water to cover (about 1/4 teaspoon of

salt per cup of water) for 1/2 hour, and drain. This will make the onions taste

sweet, and best of all, there will be no onion odor lingering in your mouth. To

make this salad more aromatic, add leaves from 2 or 3 sprigs of fresh

coriander. "

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