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A zesty and pungent Indian-style salad made with finely chopped lemons, onions, and green chilies. This quick relish is the perfect tangy accompaniment to rich dishes like biryani, pulao, or dal rice.
Wash the lemons thoroughly and pat dry. Finely chop the lemons into very small pieces, removing any visible seeds. Finely chop the onion, green chilies, and coriander leaves.
In a medium bowl, combine the chopped lemons, onion, green chilies, and coriander leaves.
Add the salt, red chili powder (if using), and sugar (if using). Mix everything together well until combined.
Let the salad rest for at least 10-15 minutes before serving. This allows the salt to draw out juices from the lemon and onion, melding the flavors.
Serve as a tangy side dish with biryani, pulao, or any rice and dal combination.
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A zesty and pungent Indian-style salad made with finely chopped lemons, onions, and green chilies. This quick relish is the perfect tangy accompaniment to rich dishes like biryani, pulao, or dal rice.
This indian recipe takes 10 minutes to prepare and yields 4 servings. At 30.4 calories per serving with 0.96g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Omit the onion completely. You can add finely chopped cucumber or grated carrot for extra crunch and volume.
For a milder version without the peel, use the juice and zest of 2 lemons instead of chopping the whole fruit. Mix with the other ingredients as directed.
Reduce the green chilies to one and make sure to deseed it. You can also increase the sugar slightly to better balance the tartness of the lemon.