No Punjabi meal is complete unless it’s served with a small side dish that’s pungent and flavoursome. These can be salads, chutneys or pickles made from any vegetable or fruit – but what they do have in common is that they have to be hot, tangy, spicy and bring your mouth to life.
This piyaz (onion) dish does exactly that. It’s zingy, nose tinglingly pungent and has a chilli kick to boot. It’s the perfect accompaniment to a rich lamb curry and is equally good as a side salad with a lovely kebab.
2 red onions, finely sliced in rings
large pinch of fresh coriander, chopped
1 green chilli, chopped
1 tsp Kashmiri chilli powder
salt to taste
chaat masala (optional)
Place the sliced onions in a bowl
Add the chopped coriander and chopped chilli.
Squeeze in the juice from the lemon
Add the chilli powder, salt and chaat masala if using
Using your hands mix everything together and serve